Toasted oat flour mazarins with rhubarb

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
    (makes 20-25)

    175 gram cold butter
    400 ml wheat flour
    300 ml toasted oat flour (skrädmjöl)
    100 ml sugar
    1 egg
    2 tsp water

    Filling 1:
    300 gram grated almond paste
    150 gram butter, at a room temperature
    2 eggs
    2 tbsp flour

    Filling 2:
    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.

18 Responses to “Toasted oat flour mazarins with rhubarb”

  1. Ambra
    April 10th, 2010 14:06

    I love your rhubarb recipes. Rhubarb is so delicious and under appreciated. I’ve made the Rhubarb syrup more than once and look forward to trying this. It sounds delicious.

  2. Pille
    April 10th, 2010 16:37

    That’s a cool twist on mazarins! I’ve only made “classic” ones from my Swedish cake cookbook, but I love the addition of rhubarb!

  3. Sana
    April 11th, 2010 00:15

    Ser spännande ut.Yum..Yum

  4. David T. Macknet
    April 11th, 2010 12:15

    Sounds yummy! I’d love to vote for it … but I can’t figure out how, as I don’t know Swedish! Help?

  5. Dagmar
    April 12th, 2010 19:15

    Ambra: I’m glad that you liked the rhubarb syrup!

    Pille: The rhubarb addition is lovely.

    Sana: Tack!

    David: Thanks! If you click on the link you’ll see 5 small cupcake icons to the right of the photo. The first (1) is the lowest rate and the last one to the right (5) is the maximum. Just click on the one that you want. I hope this helps!

  6. pity
    April 24th, 2010 17:14

    these mazarins look too good to be true, cant wait to try them, delicious, cheers from london

  7. Carro
    April 25th, 2010 18:58

    Looks great! :) With rhubarb also! Yummi!
    Nice blog btw! Have a nice sunday

  8. Jennifer
    April 27th, 2010 04:18

    Rhubarb & almond sound like a beautiful combination. The photo is so pretty!

  9. free magazines on line
    April 30th, 2010 00:00

    Terrific report,You gain knowledge of new things every day.

  10. pity
    May 17th, 2010 00:49

    lovely bite size rhubarb delicacies, well done! cheers from london

  11. Sophie
    May 17th, 2010 22:30

    Georgous rhubarb marzipan tartlets!! They look marvellous too!

    I so love fresh rhubarb from my father’d garden!!!

  12. margot
    May 29th, 2010 08:06

    dla mojej Mamy

  13. Mint Juice
    June 1st, 2010 15:50

    Ummmm. It’s really looks good!!

  14. D. @ Outside Oslo
    June 2nd, 2010 02:10

    I love the idea of rhubarb paired with almond paste.

    By the way, I wrote about the mazarins here: http://outsideoslo.wordpress.com/2010/05/31/scandinavian-baking-ideas-biscuits-buns-and-more/

  15. Malin
    June 24th, 2010 23:26

    These look so sweet! I think you just convinced me to make mazarins for the first time ever :) And I’ve been looking for new ways to use rhubarb! Looks great!

  16. Jannett
    August 3rd, 2010 20:33

    these tarts look delicious…. I will be trying them… :)

  17. Scott at Real Epicurean
    September 17th, 2010 17:24

    Oh, don’t get me started on rhubarb; I’m addicted to the stuff!

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