Finnish Mazarin Tartlets (Mazariinileivokset)
Mazarin Tartlets are classic Finnish almond-filled mini cakes with a buttery shortcrust shell, a layer of fruity jam, and a soft almond filling baked until golden. Finished with a simple glaze, they’re elegant, nostalgic, and perfect for coffee tables, holidays, or any special occasion. This recipe makes about 24 tartlets.
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
If you are using unsalted butter, add a pinch of salt to the dough. It balances the sweetness and brings out the buttery flavor.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Tartlets freeze well without glaze; add glaze after thawing.
For extra almond flavor, add a few drops of almond extract to the filling.
Tartlets freeze well without glaze; add glaze after thawing.
For extra almond flavor, add a few drops of almond extract to the filling.