Swedish Almond Tarts (Mazarin)

I made Swedish Lemon Almond Tarts (Mazarins), and you should too! If you visit Sweden, you’ll find these puppies in every pastry shop. They’re a classic pastry for a reason, they’re delicious and easy to make!
Dare to be creative and experiment by swapping the lemon for other flavours!
A couple tips along the way: rest your dough and don’t overmix.

Recipe makes about 10 mini tarts.

Tart Dough
100g cold cubed butter
100g icing sugar
1 large egg
240g all-purpose flour
40g almond flour
1g salt

Lemon Almond Filling
65g almond flour
60g icing sugar
60g room temperature butter
Zest from 1 lemon
1 large egg

Lemon Icing
100g icing sugar
Juice from 1/2 lemon

Instructions:
Preheat the Oven: Preheat to 375°F (175°C).

Make the Tart Dough: Mix butter, icing sugar, egg, flour, almond flour, and salt by hand or in a stand mixer with the paddle attachment until it forms a dough. Wrap and rest while preparing the filling.

Prepare the Filling: Combine almond flour, icing sugar, butter, and lemon zest by hand or in a stand mixer with the whisk attachment. Mix until just combined. Add the egg and mix gently, avoiding whipping to keep air out.

Roll Out the Dough: Roll the dough to about 1/8 inch (3–4mm) thickness. Cut pieces slightly larger than your tart molds and line the molds with dough. Trim excess with a paring knife.

Fill and Bake: Fill the tart shells about 80% full with batter. Bake for 20–22 minutes, or until the crust is golden brown.

Flatten the Tarts: Once out of the oven, place a silicone mat or parchment paper over the tarts, add a baking sheet on top, and flip. Let them cool upside down to flatten for easier icing.

Make the Icing: Mix icing sugar and lemon juice until smooth and pliable. Ice the cooled tarts using a piping bag or offset spatula.