Mazariner – Scandinavian Almond Tartlets

Name: Mazariner – Scandinavian Almond Tartlets
Cuisine: Norway
Ingredients: 3 Cups Flour; 1 1/4 cup Powdered Sugar; 200g Butter; 1 Egg; 3 Egg; 1 1/4 cup Powdered Sugar; 100g Butter; 2 teaspoons Vanilla Extract; 2 tblsp Flour; 2 cups Almond Flour; 1 teaspoon Almond Extract; 2 cups Powdered Sugar; 3 tablespoons Heavy Cream; 1/4 tsp Almond Extract

Dessert Norway

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Few dessert recipes are as satisfying as a well-made Mazariner – Scandinavian Almond Tartlets. The star here is powdered sugar, supported by a short list of everyday ingredients. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.

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Mazariner – Scandinavian Almond Tartlets — Dessert recipe, Norway cuisine — Mazariner – Scandinavian Almond Tartlets · Norway

Level Hard

Ingredients

3 cup Flour
1 ¼ cup Powdered Sugar
200 g Butter
1 Egg
3 Egg
1 ¼ cup Powdered Sugar
100 g Butter
2 tsp Vanilla Extract
2 Tblsp Flour
2 cup Almond Flour
1 tsp Almond extract
2 cup Powdered Sugar
3 tbsp Heavy Cream
¼ tsp Almond extract

Method

Combine the flour and powdered sugar in a food processor. Add the butter and pulse until it's evenly distributed. Add the egg and pulse until the dough comes together.
Roll out the dough on a floured surface. Cut the dough in circles with a large mug. Press the circles down into a greased muffin pan. Put the pan of shells in the fridge while you prepare the almond filling.
Preheat oven to 355°F (180°C).
Whisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it into the egg mixture. Stir in the vanilla, flour, and almond extract. Stir in the almond flour.
Pipe or spoon the almond filling onto the shells, filling the shells about 3/4 full.
Bake the mazariner for 20 – 25 minutes, until light golden brown. Cool on a wire rack.
Mix together the powdered sugar and liquid until you get a spreadable glaze. Spread the glaze on top of the mazariner and if you wish, decorate with sprinkles, or anything you like.

Tips for the best Mazariner – Scandinavian Almond Tartlets

Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.

Variations

Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Fusion twist: keep the method but swap the spices for your own favourites — the Norway base takes well to it.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Mazariner – Scandinavian Almond Tartlets ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for powdered sugar?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Mazariner – Scandinavian Almond Tartlets recipe hard to make?

It is rated hard: 14 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source