![]() ![]() ![]() ![]() It’s a texture that I don’t see too often in desserts because even though it’s cakey, the only leavening agent in it is eggs, so it’s extra dense, almost as if it wants to be a blondie when it grows up. I don’t actually know if they serve them anymore, but still to this day, I just cannot get enough of the texture of the filling. They weren’t the prettiest dessert because they were unglazed and just two shades of brown, but they were by far the tastiest. I always used to get them for dessert at IKEA when my mom and I would go eat Swedish meatballs. In my mind, they’re marzipan in tart form, and you know how marzipan runs through my veins this time of year. They are basically a buttery crunchy cookie cup filled with dense almond cake. One treat I’ve been baking a ton of has been Mazariner, Swedish almond tarts. Because cold Midwest tap water has been at the top of my cravings list and also because everything I read about drinking tea while preggo is kind of a question mark? I can’t really keep it straight, so I’ve pretty much been avoiding it altogether, even though I realllly want to complete this vibe with sugar cookie Christmas tea, which is probably just vanilla flavored water, but I’m just that paranoid. Also, Christmas movies or ice skating are always always on the TV. So what does baking mode plus look like? There is a steady supply of butter softening on my counter at all times, my fridge is filled with stacks of discs of dough wrapped in plastic wrap, two stand mixers are out on the counter, I have a regular container of well beaten egg wash sitting in my fridge ready to go at a moment’s notice, the smell of almond and vanilla is in the air, there is probably flour on my face, and I am dressed warmly in fluffy socks and sweaters because I like keeping it kind of cool in the kitchen so that doughs are easier to handle. But Molly, aren’t you always in major baking mode? Well, uh, yes, but consider this major baking mode plus because these days I’m not just testing blog recipes and baking the occasional birthday cake, but I’m also cranking out tasty lil gift boxes for people around town and my entries for the various cookie swaps that I’m going to this month. Dust the tart with icing sugar, slice and serve.OK, I am officially in major baking mode for the holiday season. Gently whisk in the cream, lemon zest and juice until just combined, then pour into the case. To make the filling, put the eggs and sugar in a bowl and whisk together. Turn the oven up to 190☌/fan170☌/gas 5.Remove and leave to cool a little before removing from the tin. Brush the pastry with the beaten egg and return to the oven for 1 minute. Remove the beans and paper, return to the oven and bake for 5 minutes until the pastry is golden. ![]() Bake on the hot baking sheet for 10-15 minutes. Line the pastry case with baking paper and fill with baking beans or rice. Preheat the oven to 180☌/fan160☌/gas 4 and put a baking sheet in the oven to heat up.Prick the pastry base all over and place in the fridge to chill for 30 minutes. Take a small ball of dough wrapped in cling film and press all around the base of the tart to ensure a complete fit.Lift the dough with one hand and, with the other, gently tuck it into the bottom edge of the mould so it fits tightly. Roll the pastry over the rolling pin and unroll over the tin. Lightly flour the table and roll out the pastry to 2-3mm thick, to fit a 21cm loose-bottomed fluted tart tin that’s 2.5cm deep. Flatten the dough with your palm into a thick disc, wrap in cling film and chill for 30 minutes.Lightly flour a work surface and, using your palms, lightly knead the pastry until blended. Add 1-2 tbsp iced water, quickly mix with a knife, and press to form a ball. Add the flour and, with your fingertips, rub it with the butter mixture to get a crumbly texture. To make the pastry, beat the butter and icing sugar in a large bowl until creamy, then beat in the egg yolks. ![]()
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