Mazarin tartlets are buttery almond-filled mini pastries with a crisp shortcrust shell, a layer of fruit jam, and a soft baked almond filling finished with a simple sugar glaze. They are a classic Scandinavian café-style bake and a beloved part of Finnish coffee table baking. This recipe makes about 24 small tartlets.
A Classic Scandinavian Coffee Table Pastry
Mazarin tartlets are one of those bakes that feel both nostalgic and timeless. In Finland, they are a familiar sight at cafés, celebrations, and homemade coffee tables (kahvipöytä). While they belong to a wider Scandinavian baking tradition, they have become a true part of everyday Finnish home baking culture.
Similar almond-filled tartlets are also common in Sweden and Denmark, where they are classic café pastries. What ties them together is their simplicity: a buttery crust, almond filling, and a touch of jam.
In our home, these are especially loved. They are one of my son’s favorite bakes, and over the years he has started making them himself. There is something special about a recipe that slowly moves from being “mom’s baking” to something the next generation takes over.
They also disappear quickly every time I bake them. I rarely have leftovers, no matter how many I make.
Almond Filling and Jam: the Heart of Mazarin Tartlets
The magic of mazarin tartlets is in the balance. A buttery shortcrust shell holds a spoon of jam, which is topped with a rich almond filling made from almond paste, butter, and eggs. As they bake, everything sets into a soft center with lightly crisp edges. The flavor is simple but deeply satisfying: almond, butter, and fruit working together without any one element overpowering the others.
I usually bake them in a standard muffin tin or tartlet molds. Once the dough is chilled, it is easy to press into shape, and assembly goes quickly. A spoon of jam, a spoon of filling, and they are ready for the oven.
Apricot or Raspberry? We Always Do Both
In our family, there is never full agreement on jam. Some prefer apricot jam, while others always reach for raspberry. The easiest solution is to split the batch in half. I often make one tray with apricot and another with raspberry so everyone gets their favorite.
You can also use strawberry or cloudberry jam, but apricot and raspberry remain the most classic choices for mazarins. This small variation keeps the recipe interesting without changing the base, which is one reason I return to it again and again.
Baking, Cooling, and Texture
Once baked, the tartlets should be lightly golden with a set almond filling. The aroma is rich, buttery, and strongly almond-forward.
It is important to let them cool completely before removing them from the molds. They firm up as they rest, and this makes them much easier to handle.
Warm mazarin tartlets are delicate, but fully cooled ones release cleanly and hold their shape beautifully.
Glaze and Finishing Touch
The glaze is made from powdered sugar and water; it is a simple sugar glaze. Sometimes the glaze is tinted lightly pink for a traditional bakery-style look. You can spoon or drizzle it over the cooled tartlets for a smooth, glossy finish.
If I am baking ahead or planning to freeze them, I just skip the glaze and add it later after thawing. This keeps the process flexible and practical. This way they taste freshly baked even when made in advance. They are especially useful for parties, holidays, or busy weeks when you want homemade baking without last-minute stress.
Stored in an airtight container, they keep well for a couple of days at room temperature, although they rarely last that long in our house.
For more Finnish Coffee Table Treats
If you enjoyed these mazarin tartlets, you might also like other classic Finnish coffee table bakes. Try the rich and elegant Ellen Svinhufvud cake, a traditional layered dessert often served for celebrations. You may also like Runeberg torte, a spiced almond and rum-flavored pastry that is a true Finnish classic.
For something more everyday and comforting, Finnish cinnamon rolls are soft, buttery buns filled with cinnamon sugar and perfect with coffee. And if you love fruit-based baking, Finnish apple cake is a simple, moist cake loaded with apples and ideal for seasonal baking.
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Finnish Mazarin Tartlets (Mazariinileivokset)
Equipment
- Muffin tin or small tartlet molds (24 pieces)
- Mixing bowls
- Electric mixer
- Rolling pin or fingers for shaping dough
- Whisk or spatula
- Small saucepan or microwave-safe bowl (for melting butter)
- cooling rack
Ingredients
- 4 dl all-purpose flour (about 1 ⅔ cups / 240 g)
- 200 g butter (If you are using unsalted butter, add a pinch of salt to the dough) cold (about 14 tbsp / ¾ cup + 2 tbsp)
- 1 ½ dl powdered sugar (about ⅔ cup / 60 g)
- 1 tsp vanilla sugar
- 1 egg
For greasing
- 2 tbsp butter melted
Filling
- 300 g almond paste (about 10.5 oz)
- 150 g unsalted butter softened (about ⅔ cup)
- 3 medium eggs
- 300 g baking-stable apricot or raspberry jam (about 1 cup)
- ½ tsp (or only a few drops) almond extract optional
Glaze
- 3 dl powdered sugar (about 1 ¼ cups)
- 4 ½ tbsp water
Instructions
Make the dough
- Mix flour, cold cubed butter, and powdered sugar in a bowl. Rub together until crumbly. Add the egg and mix until a dough forms.
- Wrap in plastic wrap and chill for 1 hour.
Prepare the tartlet molds
- Brush molds with melted butter.
- Divide dough into about 24 portions and press into molds using floured fingers, about 5 mm thick, covering bottom and sides.
Make the filling
- Beat butter and almond paste, and almond extract if using, until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
Assemble
- Add about 1 tsp of apricot or raspberry jam into each tart shell.
- Top with about 1 tbsp almond filling. Add more if needed.
Bake
- Bake at 200°C (400°F) for 15–20 minutes, until filling is set and edges pull slightly from molds.
- Cool completely before removing the pastries from the tins.
Glaze
- Mix powdered sugar and water until smooth and pourable.
- Spoon or pipe over cooled tartlets.
Let set for 30 minutes before serving
Notes
Tartlets freeze well without glaze; add glaze after thawing.
For extra almond flavor, add a few drops of almond extract to the filling.
