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MAZARINER
A beloved Swedish classic, mazariner are delicate almond tarts with a buttery shortcrust base and rich almond filling, topped with a smooth glaze. Perfectly sweet, elegant, and ideal with a cup of coffee or tea.
1.MAKE THE BASE
Cube 75g of cold butter. Mix bag a and the butter in a mixer or by hand until crumbly. Add 1 egg and quickly mix into a dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
2. MIX THE FILLING
Rinse the lemon and dry it off. Finely grate the zest of the lemon. Mix bag b with 1tbsp of water, the lemon zest and 75g of room temp butter. Add the egg and whip until smooth. Fill the mixture into a piping bag.
3. COAT THE MUFFIN PAN
Preheat the oven to 190°C for a fan-forced oven or 200°C for a conventional oven. Grease the muffin pan to prevent sticking. Flour your work surface and roll out the dough until it's about 3mm thick. Use a glass slightly larger than the muffin pan cups to cut out 12 circles from the dough. Press each dough circle into the muffin cups, making sure they fit snugly.
4.PIPE IN THE FILLING
It is time to pipe the filling into each cup.
Fill them up to about 3/4 full.
5. LET THEM COOL UPSIDE DOWN
Bake in the middle of the oven for about 14 minutes, until the cakes are nicely golden brown. When they come out of the oven, place an oven tray on top of them to flatten them. Once the muffin tray is cool enough to touch, turn it upside down onto the oven tray. Leave them like that until completely cool.
6. GLAZING
Squeeze out the juice from the lemon and use 20ml of the juice to mix with bag c. Mix it until there are no lumps.
Turn the cakes over and gently drizzle a teaspoon of the glaze in the middle of each cake, then carefully spread it out to cover the top of the pastries.
7. LET THE CAKES SET IN THE FRIDGE
Put the cakes in the fridge for an hour to let the glazing set before eating. Store the cakes in the fridge. Enjoy!