Mazurek (Almond Tart)

Ingredients

• four ounces of butter
• a large glassful of water
• two ounces of beet sugar
• a bit of lemon peel
• three or four eggs

Method

1. 1

   Melt butter with water, sugar, and lemon peel.

2. 2

   Add flour until it forms a paste.

3. 3

   Cool, mix in an egg, then add more eggs until the paste is ropy.

4. 4

   Roll thin, cut rounds, add almond paste, and bake in a slow oven.

5. 5

   Decorate with whipped cream when cold.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 198. The excerpt below is the record exactly as published.

Mazurek. (Almond Tart.) Make a " paste royal " by putting four ounces of butter into a stewpan with a large glassful of water, two ounces of beet sugar, and a bit of lemon peel. When the butter is nearly melted shake some dry flour to it through a fine sieve. Take out the lemon peel, and with your hand put in as much more flour as the boiling liquid will take, stirring briskly with a wooden spoon till it comes easily from the sides of the stewpan. Put it in another pan, let it cool, break an egg into it, and stir it well to mix, add afterwards three or four eggs

Cook this with the app: pantry check, scaling, and the assistant.