• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

  • Home
  • Polish Recipes
    • Polish Breads
    • Polish Soups
    • Polish Mains & Sides
    • Polish Desserts
    • Polish Pantry
    • Polish Beverages & Liqueurs
  • For Diabetics
    • T2DM – Mains and Sides
    • T2DM – Desserts
    • T2DM – Menu
    • T2DM – Tips and Techniques
    • T2DM – Products I Use
  • Travel
    • PH Tour Groups
    • Planning Your Trip
    • Destinations in Poland
    • Destinations near Poland
    • Travel with Pets
  • Store
  • Poland in USA
    • Polish Festials
    • Polish Stores/Delis
    • Polish Restaurants
    • Polish Churches
    • Polish Clubs
  • About
  • New? Start Here

Mazurek Królewski (Royal Mazurek)

March 20, 2018 by Lois Britton 4 Comments

Jump to Recipe·Print Recipe

One thing I learned visiting Polish friends after Easter is that everyone makes Mazurek (they might make multiple tarts!), 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.

Mazurek Królewski (Royal Mazurek)

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!

It one of those times that makes me wish I had been taking in progress shots, so you could see if before the powdered sugar!

I participate in the Amazon Associates program, so purchases via Amazon links below generate a small amount of revenue for this website.

 

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, and you may want to check out my other mazurek recipe.

Smacznego!

Lois

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mazurek Królewski (Royal Mazurek)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Polish Hhousewife
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 12 x 8 inch tart
  • Category: Dessert
  • Cuisine: Polish
Print Recipe
Pin Recipe

Description

A lattice topped, short crust tart finished with jewel toned jams


Ingredients

Scale
  • 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


Instructions

  1. Preheat oven to 350 F, and spray a nonstick 12×8 inch tart pan (with removable bottom)
  2. In the food processor with steel blade, grind almonds, set aside
  3. Add butter to the processor bowl and pulse until light, add the sugar, pulse
  4. Add the flour, sieve egg yolks, the raw egg yolk, the groud almonds, and the salt
  5. Process until well combined, but don’t over mix
  6. 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
  7. Roll out remaining 1/3, cut into strips, about 1/2 inch wide, and criss-cross over crust to make a lattice
  8. Beat egg with 1 tablespoon water for egg wash, bruch over pastry
  9. Bake about 30 minutes, until golden brown, cool
  10. Fill in between the lattice with warm jam, add almond slivers or slices (optional)

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

Share this...
  • Email
  • Pinterest
  • Facebook
  • Twitter
  • Linkedin
  • Reddit
  • Whatsapp

Filed Under: Cakes, Dessert, Easter, Holidays, Polish, Polish Desserts

Previous Post: « Gulasz Wegetariański (Polish Vegetarian/Vegan Goulash)
Next Post: Cytrynowa Babka (Lemon Babka) »

Reader Interactions

Comments

  1. David

    March 23, 2018 at 6:48 am

    I love this kind of dessert! Buttery and jammy… what’s not to like?

    Reply

Trackbacks

  1. Polish Desserts for Easter - Polish Housewife says:
    March 27, 2018 at 3:21 am

    […] Mazurek Królewski (Royal Mazurek) — a short crust pastry topped with a lattice filled with jewet-toned jam and decoratd with sliced nuts or dried fruit […]

    Reply
  2. Mazurek (Polish Easter Pastry) - Polish Housewife says:
    February 21, 2019 at 5:52 pm

    […] Mazurek makes a beautiful centerpiece for your Easter table, and when it’s time to slice into it, you’ll have a delicious dessert! Check out my Royal Mazurek post. […]

    Reply
  3. Polish Zebra Cheesecake (Sernik Zebra) - Polish Housewife says:
    March 4, 2019 at 3:01 am

    […] come across similar dry pastry crust in Polish recipes before when making mazurek. This is a very dry short crust pastry. No water is meant to be added. I have given in before and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Lois Britton

Welcome – Witam!

Hi, I'm Lois; welcome to Polish Housewife! Here you'll find my culinary and cultural adventures in Poland and in the USA.
Zapraszamy! Click here…

Polish recipes sent to your inbox!

* = required field

Looking for something special?

The Polish Housewife Cookbook – order your autographed copy here!

Footer

  • Privacy Policy
my photos on tastespotting
Living in Poland
my foodgawker gallery
Poland Blogs

Copyright © 2025 · Foodie Pro & The Genesis Framework