Mazarine Recipes

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:

• To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
• To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
• Preheat oven to 325 degrees.
• Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
• Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
• Bake for 1 hour, or until centers are well puffed. Serve in small wedges.

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.