Have fun decorating an Easter Mazurek tart, a delicious work of art.
- 2 cups flour (300 g)
- 2/3 cup butter, chilled (150 g)
- 1/2 cup sugar (80 g)
- 1 large egg
- 2 – 4 tablespoons milk
- 1/2 cup sour cherry jam or marmalade(160 g)
- 8 ounces of your favorite chocolate (240 g)
- 1/3 cup heavy cream (80 g)
- 2 tablespoons butter
- 1 tablespoon honey
Choose some of the following or use your own imagination
- candied cherries
- almonds, whole, sliced or slivered
- dried apricots
- pine nuts
- cut-out cookies
- ganache for piping
- Preheat the oven to 350° F (180° C).
- Cut the butter into the flour using a pastry blender, two knives, a food processor, or your fingers, until the mixture resembles coarse sand. Work in the sugar. Add the egg and 2 tablespoons of milk, adding more milk if needed to form a cohesive mass.
- Roll the dough out on a lightly floured surface to a 1/4 inch thickness. Carefully transfer the dough to your pan. Trim the dough to fit the pan, making a raised edge around the edge of the pan. Chill for 30 minutes to an hour. Poke holes in the crust with a fork every couple of inches. Bake for about 25 minutes, until the edges just begin to take on a golden color.
- Warm the jam, so it will spread easily. I also blitzed the warm jam with an immersion blender to make the pieces of fruit smaller. Spread a layer of jam over the crust, a scant coating up to 1/8 inch thick.
- Finely chop the chocolate. Heat the cream until it just begins to bubble around the edge. Stir in the chopped chocolate, butter, and honey until the butter and chocolate have melted. Pour a layer of ganache over the jam layer.
- Add fruits and nuts to decorate the top of the Mazurek with your own creative pattern.
Pan size – use a tart pan, a 9 x 13, or multiple smaller pans
Forming the edge around the pan – you can simply pinch up an edge as if you were working with playdough or use the scraps to roll into coils, twisting 2 together to make a rope-like edge,
Cooled ganache can be whipped and piped.
Keywords: Easter Marzurek Recipe