Raspberry Almond Mazarin Tart

One of my favorite Scandinavian treats is the Raspberry Almond Mazarin Tart. It is rich and regal yet one of the easiest things one could make for friends… the perfect dessert.

Raspberry Almond Mazarin Tart

Makes six 4-inch tarts.

Preheat oven to 350F.

Crust

• 1/2 cup butter
• 1/2 cup powdered sugar
• 1 egg yolk
• 1 cup flour
• 1/3 teaspoon sea salt

Cream butter & powdered sugar. Add the egg yolk (save egg white for filling). Combine. Add flour & sea salt. Mix well. Place some flour on the countertop. Separate dough into six equal pieces. Press into six 4-inch tart pans with removable bottoms. Make sure bottoms and sides are covered as you would a pie crust. Set aside.

Filling

• 7 ounces almond paste
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1 egg white (remaining from above egg yolk)
• 1 teaspoon almond extract
• 1/4 teaspoon sea salt

Whip butter and almond paste until combined well. Add sugar, egg, egg white, almond extract, and sea salt. Whip together. Spoon filling into tart crusts. Place all tarts on a baking sheet. Bake for 25 minutes. Cool until they can safely be removed from tart pans.

Topping

• 1 cup raspberry (or strawberry) preserves

Spread a few tablespoons of preserves over the top of the almond tarts while they are still somewhat warm.

Serve on a pretty little plate.  Add a few fresh raspberries on top and drizzle with chocolate if desired.

This recipe can also be made in about a 10-inch tart pan for one large tart.

Alternate Topping

• 1 cup powdered sugar
• 1 tablespoon sherry wine

Mix together well to make a lovely glaze. Spread over top of tarts after they have cooled. Allow icing to dry for several hours before serving.

These are an impressive holiday dessert but also easy to make ahead and refrigerate for a hot summer evening.