MAZARINER | Swedish Almond Tarts

Simple and adorable these Swedish almond tarts are the perfect thing to eat with your afternoon cup of coffee. They are ubiquitous over the whole country, with the glaze, or without.

Tart Dough:
1 egg
1 egg yolk
125g room temperature butter
½ vanilla bean pod
90g powdered sugar
250g AP flour

Using your paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air.
Add in the eggs, mix until combined.
Add in the flour, mix until sandy.
Finish mixing the dough together by hand, kneading a bit to pick up the floor left on the bottom of the bowl.
Divide in two and wrap in plastic.
Let chill in the fridge for at least 1 hour before use.

Almond Filling:
90g sugar
110g almond flour, lightly toast
100g room temperature butter
120g eggs
Pinch of salt
1-2 ish drops of bitter almond aroma or almond extract

Toast almond flour at 175C/350F until lightly golden.
Using your paddle attachment combine sugar, butter and almond flour.
Once throughly combined add the eggs one at a time, scrapping between each addition.
Flavor with salt and almond extract to your liking.

Glaze:
1 egg white*
150-200g powdered sugar
1Tbsp water

Whisk together egg white and water.
Sift in about half of the powdered sugar.
Continue to sift in powdered sugar until desired consistency is reached.
*if you don’t want to use the egg white you can use just water or even the milk of your choice.

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