Before summer is over, I want to share another favorite Swedish recipe with you. Perhaps you saw the raspberry tarts I posted last month? Here’s the blueberry version of them! I even made two different blueberry versions, half with blueberry jam and half with blueberries. I couldn’t tell them apart after baking them, but all of them were equally delicious so you can’t really go wrong with either! I’m looking forward to making these again in autumn or winter and trying some new flavors.. and in spring I think I’ll try them with rhubarb!
Blåbärsmazariner – Swedish Blueberry Almond Tarts
Servings 20 mazarin tarts
Ingredients
Rich Shortcrust Pastry
- 300 g all purpose flour (approx. 2 1/2 cups)
- 100 g powdered sugar (3/4 cup)
- A pinch of salt
- 200 g cold salted butter, diced (1 3/4 sticks)
- 1 large egg yolk
Filling
- 300 g almond paste
- 150 g salted butter, at room temperature (1 1/3 sticks)
- 1/8 tsp vanilla powder
- 3 large eggs
- 100 ml blueberry jam or 75 g blueberries
Icing
- 50 g blueberries, frozen or fresh
- 60 ml water (4 tbsp / 1/4 cup)
- 250 g powdered sugar (2 cups)
Instructions
Pastry
- Mix the flour, powdered sugar and salt in a large bowl. Pinch the cold butter into the flour mixture until it resembles breadcrumbs. Add the egg yolk and mix until a dough forms. Wrap the dough in plastic wrap and place in the fridge for 1 hour. Place 20 mazarin tart moulds on a baking pan covered with baking paper.
- Roll out the dough to a 2–3 mm thickness on a floured sheet of baking paper. Cut out ovals that fit your moulds, then press the dough evenly into place with your fingers. Alternative Method: Divide the dough into 30-35 gram portions and press each portion directly into the moulds as evenly as possible.
- Trim off any excess dough around the edges using a knife. Prick the bottom of each crust with a fork. Place the moulds in the fridge to chill while you prepare the filling.
Filling
- Preheat your oven to 175°C (350°F). Grate the almond paste into a large bowl, then add the butter and vanilla and blend the mixture until smooth. Add the eggs one at the time, mixing after each addition.
- Spoon the almond paste mixture into a piping bag, and pipe a thin layer of the filling into the bottom of all the moulds. Place a few blueberries or spoon 1 tsp of blueberry jam into each mould and pipe filling on top until about slightly more than halfway full (the filling will expand in the oven).
- Bake for 18-20 minutes or until the tarts are nicely browned. Let the tarts cool for a few minutes before gently turning them out from the moulds onto the baking paper. Let cool completely.
Icing
- Combine the frozen blueberries and water in a saucepan and let simmer for 3 minutes. Mash the berries as they heat – then strain through a mesh sieve. Let cool completely.
- In a medium bowl, combine powdered sugar and about 5 tbsp of the blueberry sauce – add more as needed. Stir until the icing is smooth. Spoon the icing onto the Mazarin tarts using a small spoon. Let the icing set a little bit before serving.
Notes
For reference – my Mazarin tarts are approximately 8×6 cm measured on top of the mould.
Storage: 1 day at room temperature. If stored longer, place them in an airtight container in the fridge for up to 4 days. Personally I think they taste even better after a day in the fridge. If you wish to freeze some, do so before icing them.
