One thing I learned visiting Polish friends after Easter is that everyone makes Mazurek, and their Eastertide guests get to sample! Mazureks are highly decorated, short crust tarts. It’s also a dance, a type of music, and even a surname, but my favorite Mazurek is the pastry. Last year, I made two for our Easter celebration, one topped with a chocolate hazelnut spread, the other with caramel. This year, I’m trying out Mazurek Królewski (Royal Mazurek). This recipe is based on one I found on MniamMniam.pl. according to Grzegorz, the Polish food blogger, this sweet is for more than just the holidays.
Grzegorz suggests drizzling the finished tart with a glaze. I was lazy and just dusted it with powdered sugar, but the next time I make it, I will leave it plain. For me the royal aspect of this tart is all about the colorful jams. I don’t want to do anything to mute the jewel-like colors. Next time, they will shine!
In my mind, I was going to create a geometric masterpiece, a lattice of wonderful straight lines without a patch in sight. That was before I met the crust. It’s a little temperamental, with a mind of its own. Even though I used a ruler, I had to accept to a more homespun look for my lattice.
Speaking of amazing lattice tops (in my dreams), have you checked out lokokitchen on instagram? Her pies are works of art!
I hope this jewel top Mazurek will be part of your Easter celebration.
A lattice topped, short crust tart finished with jewel toned jams
- 1/2 cup almonds
- 10 tablespoons butter, softened
- 1/4 cup sugar
- 2 cups flour
- 2 hard boiled egg yolks, pushed through a sieve
- 1 raw egg yolk
- pinch of salt
- 1 egg for egg wash
- raspberry and apricot jams
- sliced or slivered almonds for optional garnish
- Preheat oven to 350 F, and spray a nonstick 12×8 inch tart pan (with removable bottom)
- In the food processor with steel blade, grind almonds, set aside
- Add butter to the processor bowl and pulse until light, add the sugar, pulse
- Add the flour, sieve egg yolks, the raw egg yolk, the groud almonds, and the salt
- Process until well combined, but don’t over mix
- Roll out 2/3 of the dough to line pan, it should be about 1/3 inch thick, you may need to piece and patch
- Roll out remaining 1/3, cut into strips, about 1/2 inch wide, and criss-cross over crust to make a lattice
- Beat egg with 1 tablespoon water for egg wash, bruch over pastry
- Bake about 30 minutes, until golden brown, cool
- Fill in between the lattice with warm jam, add almond slivers or slices (optional)