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Mazurek Królewski (Royal Mazurek)

  • Author: Polish Hhousewife
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 12 x 8 inch tart 1x
  • Category: Dessert
  • Cuisine: Polish


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


  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)