I experimented yesterday and did a twist on the traditional mazarins, which are small pastries made of short crust filled with almond paste and then glazed. However I used toasted oat flour and rhubarb instead of normal flour and basic almond paste filling. The toasted out flour provides a lovely nutty flavour that goes very well with the sweetness of the almond paste and the tanginess of the rhubarb.
I made the recipe especially for the contest “Cake of Sweden”. Not only will the winning cake be served at the Shanghai World Expo later this year but the winner will also get to go to Shanghai. I would love to go there, especially since we have a couple of friends there. If you like the recipe, then please vote here .
Toasted oat flour mazarins with rhubarb
175 gram cold butter
400 ml wheat flour
300 ml toasted oat flour (skrädmjöl)
100 ml sugar
2 tsp water
300 gram grated almond paste
150 gram butter, at a room temperature
2 tbsp flour
300 gram pink rhubarb
50 ml sugar
200 ml icing sugar
1 tbsp water
1 tbsp lemon juice
Disposable aluminum pans
Combine all ingredients for the dough quickly in a food processor, adding the egg and water at the end. Chill for at least 1 hour.
Cut the rhubarb in 2 cm wide pieces. Heat with sugar in a pot. Let simmer for 3-4 minutes and let cool.
Blend softened butter with grated almond paste in a food processor until smooth, add each egg separately. Stir in flour.
Preheat convection oven to 175 degrees C.
Roll out the dough, preferable between cling film as it’s rather hard to handle, and cover each pan with dough.
Divide almond paste filling between pans. Divide the rhubarb mix between the pans.
Bake the mazarins on a cookie sheet in the middle part of the oven for about 15 minutes. Let cool.
Sift the sugar for the glaze, stir in water and juice gradually until glaze is smooth and shiny. Spread thinly on cooled mazarins.