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Mazarin Tart

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“Sweet and rich, this is a quintessential pastry of Sweden. You can divide the pastry into 8 individual tarts using 1/2 cup size tart pans with removable bottoms.”
1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Pastry:.
  3. 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.
  4. Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
  5. Filling.
  6. 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.
  7. Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
  8. Let cool 5 minutes while you make the glaze.
  9. Glaze
  10. Blend powdered sugar smoothly with milk, spread over top of the tart.
  11. 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.
  12. Note s.
  13. For a little less sweetness, you can skip the glaze.
  14. If making individual tarts bake for 30 minutes until richly browned on top.

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