Mazariner (Swedish Bakewell Tart)

Mazariner (Swedish Bakewell Tart)

Mazariner (Swedish Bakewell Tart)

Pastry:
90g icing sugar
270g plain flour
180g butter
1 egg yolk

Mazarin Filling:
125g marzipan
125g ground almonds
little egg white
100g butter
110g egg (2no)
60g egg yolk (3no)

Tosca Topping:
300ml mixed chopped nuts
50g cream (whipping or double)
50g butter
50g sugar
50g honey (2 tablespoons)

Start by preparing the pastry. Place all the ingredients in a bowl and mix well using finger and quickly combine to a dough. Leave in the fridge to cool for 30-60 minutes.

Once chilled either flatten the dough until 3mm thick and cut out circles big enough to fit your cases, I find that for the smaller cases it is easier to press the dough out straight in the case. This makes about 20 small (60mm diameter) or 9 medium (90mm diameter) cases.

Heat oven to 180oc.

Great the marzipan and mix well with the ground almonds, add a little egg white to prevent the mixture to crumble apart completely.
Add the butter and mix until smooth.
Add the eggs one by one and mixing well after each one to prevent the mix from splitting.
Place the mixture in the cases and bake for 13-15 minutes.

Leave to cool on a cooling rack.

Mix 100g icing sugar with a little water until a thick but just running consistency and place a little on the top of each cake. Leave in the fridge to set.

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