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.
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!
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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.
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)