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200g all purpose flour
100g unsalted butter
55g caster sugar
1 free range egg
300g almond paste
100g unsalted butter
100g flour
4 free range eggs
90g caster sugar
300g red currants
In Sweden our choice is quickly made, we are baking Mazarin Kaka (Mazarin tart). Cake with an almond and red currant filling. Optional you can put in two teaspoons of Amaretto liqueur (optional, they can be left out). We make two smaller mini-kaka's, so we can taste with and without Amaretto ;)
Tip! If you have trouble remembering which is which, put a paperclip on one of the baking tins
How to make Mazarin kaka
Start with the dough case(s)
Mix the butter with the sugar.
Add the flour.
Add the egg and mix.
Mix until it's a smooth dough.
Grease two spring forms of 12 cm each or 1 spring form of 23cm.
Divide the dough in two equal pieces by weighing it.
Press the dough with wet fingers into the forms, press it into the edge.
Prick holes in the bottom with a fork.
Cover the spring forms with cling film.
Place the forms 30 minutes in the freezer.
In the mean time you make the filling
Combine the almond paste with the butter, flour and sugar in a mixer.
Mix until coarse crumbs appear then add the eggs (optional the Amaretto).
Keep mixing until the mixture turns into a smooth filling.
These tartlets have to be baked twice. First the empty cases are baked (optional filled with clay marbles in parchment). Allow the cases to cool completely before the filled cases are baked.
Preheat the oven to 180 ° C.
Bake the cases light brown in 10-12 (20-25) minutes.
Pour in the filling then press the red currants in.
Bake the tartlets without the tin on 200 ° C - 10-12 (20-25) min.
Mycket nöje! Tomorrow we see you in Portugal!