Mazarin tart with plums

Scandinavian Mazarin is a Northern version of French filling called frangipane (classic creamy mixture made of almonds, sugar and butter). The difference is that almond flour is replaced here by marzipan. The second difference is that the filling is twice sweeter because marzipan contains sugar added. After baking this filling is also a little different – not so tight like frangipane but more like a thick custard. Sour fruits are needed on the top to make the whole cake more harmonious, however if you are not fans of very sweet cakes I recommend to reduce the amount of sugar in the filling. I do not like so sweet cakes nevertheless I ate it with pleasure. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • 2/3 cup (150g) softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups (320g) all purpose flour

Filling:

  • 150 g marzipan (raw masse)
  • ½ cup (100g) sugar
  • ½ cup minus 1 tablespoon (100g) butter
  • 2 eggs
  • 3 tablespoons (21g) corn starch (corn flour)
  • 10-12 blue plums, halved and pitted

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: grate the marzipan on the big holes grater. Add all remaining ingredients except plums and mix together until smooth.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over the base. Arrange plums halves all over the filling (cut side up). Place the tart in the fridge until the oven is heated.

Bake at 350°F for 45 minutes (until the pastry is golden brown and the filling is set). Cool after baking on a wire rack. Dust with icing sugar before serving.


 

Category: Pastries/tarts.

Tags: almonds, marzipan, plums.