Mazariner – Scandinavian Almond Tartlets

Ingredients

• 3 cupflour, for pastry shells
• 1 1/4 cuppowdered sugar, for pastry shells
• 200 gbutter, cold; for pastry shells
• 1egg, for pastry shells
• 3egg, for almond filling
• 1 1/4 cuppowdered sugar, for almond filling
• 100 gbutter, melted; for almond filling
• 2 tspvanilla extract, for almond filling
• 2 tbspflour, for almond filling
• 2 cupalmond flour, for almond filling
• 1 tspalmond extract, for almond filling
• 2 cuppowdered sugar, for glaze
• 3 tbspheavy cream, for glaze; mix with icing sugar until spreadable
• 1/4 tspalmond extract, for glaze

Method

1. 1

   Make the shells: pulse flour and icing sugar in a food processor. Add cold butter and pulse until evenly crumbled. Add 1 egg and pulse until dough comes together.

2. 4

   Pipe or spoon the filling into the shells, filling about ¾ full. Bake for 20–25 minutes until light golden. Cool on a wire rack.

3. 2

   Roll out on a floured surface. Cut into circles with a large mug. Press into a greased muffin tin. Refrigerate while making the filling.

4. 3

   Preheat oven to 180°C (355°F). Make the almond filling: whisk the 3 eggs and icing sugar until thick and airy. Stir in the melted butter, vanilla, flour and almond extract. Stir in the almond flour.

5. 5

   Make the glaze: stir together the icing sugar, cream and almond extract to a spreadable consistency. Spread over the cooled mazariner.