- For Crust:
- 1/2 cup butter, softened to room temperature
- 1/4 cup superfine (Baker’s) sugar
- 1 egg yolk
- 1 cup all-purpose flour
- .
- For Filling:
- 1/3 cup butter, softened to room temperature
- 2 eggs, beaten
- 7 oz. almond paste
- 3 teaspoons all-purpose flour
- .
- For Icing:
- 1/2 cup powdered sugar
- 1 Tbsp. water
Preheat oven to 275º.
Cream together the butter and superfine sugar. Stir in 1 egg yolk and 1 cup all-purpose flour to form a soft shortbread dough. Knead dough lightly 2 or 3 times on a floured counter. Lightly butter an 8” tart or springform pan. Push the dough from the center out to cover the bottom of the pan, and then up the sides.
For filling: Mix together the butter and 2 beaten eggs until mixture is light and creamy. Gradually stir in the almond paste, a pinch (about a tablespoon) at a time, until all 7 ounces are incorporated. Stir in 3 teaspoons flour. Scrape filling onto shortbread crust.
Bake tart for 30 minutes or until lightly browned. Cool completely.
For icing: Mix powdered sugar into water until dissolved into a light icing. Pour icing over top of cooled tart to glaze.
Mazarin Torte keeps well and tastes even better the day following preparation.
Yield: 12 servings.
