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MAZARIN TART

Mazarin tart Mazarin tarts, cakes or pastries are said to have been named after the French-Italian cardinal and diplomat Jules Mazarin (1602 - 1661), successor of the powerful Cardinal Richelieu.

bottom crust:

150 g flour
750 ml sugar
1½ tsp vanilla sugar
110 g butter
1 egg
filling:
100 g butter
100 ml sugar
2 eggs
grated zest of 1 orange
150 g grated blanched almonds
icing (optional):
about 150 ml icing sugar
milk or water
dash of almond essence

Mix the dry ingredients. Add the softened butter pinching it in with your fingers until a crumbly texture forms. Add the lightly beaten egg and mix quickly into the dough. Wrap the dough in plastic and place in refrigerator to harden.

Line a springform pan (Ø 22 cm) with parchment paper and press the dough on the bottom and the sides of the pan. Place in refrigerator.

Beat the butter and sugar until pale and fluffy and add the eggs one at a time, beating thoroughly. Gently fold in the grated orange zest and the almonds. Pour the mixture in the springform pan, smooth the surface and bake at 175 °C in the lower part of the oven for about 35 minutes. Remove the tart from the pan and let it cool down. The filling is likely to sink slightly during cooling.

You may frost the top of the tart with almond-flavoured sugar icing before serving. For the icing, mix enough milk or water with a dash of almond essence in the icing sugar to get a mixture with a suitable consistency to be poured and spread on the tart. Let the icing set and harden before cutting the cake.

Recipe source: adapted from "Masariinikakku", Ihatsu, A. et al., ed. (1993) Otavan suuri keittokirja. Keuruu: Otava.


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