Mazarin Tart Recipes

Steps:

• Preheat oven to 325 degrees.
• Pastry:.
• Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together.
• Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
• Filling.
• Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract.
• Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
• Let cool 5 minutes while you make the glaze.
• Glaze
• Blend powdered sugar smoothly with milk, spread over top of the tart.
• When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage.
• Note s.
• For a little less sweetness, you can skip the glaze.
• If making individual tarts bake for 30 minutes until richly browned on top.

Steps:

• Basic pastry dough:.
• Cream the butter and sugar. Stir in the egg yolk, add the flour, be prepared to get messy,and work the dough with your hands until its well blended and smooth!
• Preheat oven to 350*F, Break the dough into around 15 pieces of equal size. Press each piece into a butterd muffin tin to coat the bottom and the side. Next up, the filling!
• Mazariner Filling:.
• Beat the butter, sugar, and almond paste together! When thats creamy and free from lumps and bumps, beat in the eggs one at a time. Sift in the flour, blend well until the batter is smooth. spoon the filling into the lined muffin tins. Bake for an average of 28 minutes until golden and yummy looking. Let cool for ten minutes an gently unmold.
• Frosting:.
• Mix the powdered sugar with the water until smooth, try not to make it too runny. Spread the icing on the mazarins while they are still slightly warm. After a few minutes the frosting should look like a fine slightly opaque glaze over the tops of the pastries.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
• Beat the 1 3/4 sticks butter and 2/3 cup sugar with an electric mixer in a large bowl until light and fluffy. Whisk the 2/3 cup flour, almond meal, and 1 teaspoon baking powder together in a large bowl. Add the butter mixture and 2 teaspoon vanilla to the flour mixture; mix until soft. Chill in refrigerator for 5 minutes. Press the dough into the prepared pie pan.
• Bake in the preheated oven until lightly golden in color, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C).
• While the crust cooks, beat the egg and 3 1/2 tablespoons sugar in a large bowl until light and fluffy. Add the 7 tablespoons butter, almond paste, 1 teaspoon vanilla, 3 1/2 tablespoons flour, and 1 teaspoon baking powder and mix well. Pour the mixture into the baked pie crust.
• Bake in the oven at 350 degrees F (180 degrees C) until the surface of the pie filling is firm, 30 to 40 minutes.

Steps:

• Combine butter and sugar until light and fluffy. Add egg yolk and flour and stir until smooth.
• Place dough in refrigerator for one hour.
• To make filling, combine butter and sugar until smooth. Add almonds, eggs and food coloring and mix until well blended.
• Butter an 8 inch pie tin.
• Remove dough from refrigerator and roll out to fit the pie tin and then spread the filling evenly over the crust.
• Bake in a slow oven - 250F - for 30 minutes. Cool in the tin.
• When cool, sprinkle with powdered sugar or spread with a simple icing (1/2 c powdered sugar and 1 tablespoons water).
• OPTIONAL: you can make these into small tarts instead. Follow same steps but bake in 375F oven for 20 minutes. These are called Mazarins.