6  Mazariner / Mazarin tartlets, 10-12 pieces

6.1 Ingredients:

6.1.1 Dough:

150 g butter, cold and cut into cubes
210 g all-purpose flour
4 Tbsp granulated sugar

6.1.2 Almond filling:

200 g almond paste, grated
2 Tbsp granulated sugar
80 g butter, at room temperature
2 eggs
1.5 Tbsp all-purpose flour
0.5 tsp baking powder
1 tsp vanilla extract
0.5 tsp coarsely ground cardamom seeds (similar to coarsely ground pepper corns)

6.1.3 Add-ons to filling:

Apples: 1-2 medium apples, ground cinnamon (to sprinkle over), granulated sugar (to sprinkle over).
Plums or pluots: 2-3 large plums or pluots, granulated sugar (to sprinkle over).
Pears or apple-pears: 1-2 medium pears, 0.5-1 tsp coarsely ground cardamom seeds (to add to almond filling).

6.1.4 Vanilla mascarpone, for serving:

300 ml heavy whipping cream
250 g mascarpone cheese
0.5 vanilla bean (or 2 tsp vanilla paste)
2 Tbsp powdered sugar

6.2 Instructions

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6.3 Notes

Recipe adopted from Hilda Kirkoff and Köket, https://www.koket.se/a-ppelmazariner-med-vaniljmascarpone

In lieu of tartled tins, use a 12-cup muffin pan with the following adjustments:
- cut out parchment paper into strips (approx 15 x 1 cm/6 x 0.5 inches), and place them cross-wise into each cup before lining it with the dough; this will make it easier to unmold the pastries from the pan once they have cooled off
- 30 g dough to line each cup