Mazarin Pie
When I had my first bite of mazarin tart, probably twenty years ago at IKEA, I braced myself, expecting some kind of fruit layer to disrupt the soft cakey almond filling, but was pleasantly surprised to learn that it was sweet buttery almond all the way through. Cha-ching! I still sometimes think that mazarin tarts are too good to be true, because I live with this perpetual insecurity over the fact that my deep love for almond things may in fact be too much. I should really go to Sweden. Mazarin tarts are typically individually sized, but shaping individual tart shells stresses me out, so this is a giant pie. And its large size appropriately represents my love for it!
Ingredients
- all-purpose flour
- sugar
- kosher salt
- cold unsalted butter
- egg
- fine almond flour
- sugar
- all-purpose flour
- kosher salt
- unsalted butter
- pure almond extract
- eggs
- heavy cream
- powdered sugar
- pure almond extract
- kosher salt
- almonds
Method
- 1
In a food processor, pulse together the all-purpose flour, sugar, and salt.
- 2
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add the large egg and pulse just until the dough begins to come together.
- 4
Turn the dough out onto a lightly floured surface, form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 5
On a floured surface, roll the chilled dough out to fit a standard pie or tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork.
- 6
Line the crust with parchment paper, fill with pie weights, and blind bake in a preheated oven until the edges are set. Remove the weights and parchment and bake for a few more minutes until lightly golden. Set aside to cool.
- 7
In a medium bowl, whisk together the almond flour, sugar, all-purpose flour, and kosher salt.
- 8
In a separate large bowl, using an electric mixer, beat the room temperature unsalted butter until creamy.
- 9
Add the dry ingredient mixture to the butter and mix on low speed until combined.
- 10
Beat in the pure almond extract.
- 11
Add the large eggs one at a time, mixing well after each addition until the filling is smooth and well-combined.
- 12
Pour the filling into the pre-baked crust and spread evenly.
- 13
Bake until the filling is golden brown, puffed, and a tester inserted into the center comes out clean. Let the pie cool completely on a wire rack.
- 14
In a small bowl, whisk together the powdered sugar, your choice of heavy cream or cranberry juice, pure almond extract, and a pinch of kosher salt.
- 15
Add more liquid (cream/juice) or powdered sugar as needed to reach your desired drizzling consistency.
- 16
Once the pie is completely cool, drizzle the glaze over the top.
- 17
Garnish with toasted sliced almonds before the glaze sets.
- 18
Allow the glaze to set completely before slicing and serving.
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