" A mazarin is a classic Swedish almond tartlet that typically consists of a shortbread crust, almond paste filling, and a simple glaze. In this recipe, instead of making many small tartlets, I make one larger tart. And to avoid making and rolling out a dough, I make a batter similar to a financier's and bake it off as-is. The end result is a chewy, almond cake with crispy edges, and the sliced almonds on top add a nice crunch.
One thing to note is that the flavor of this mazarin tart is very olive oil-forward. If you don’t love olive oil's flavor but still want to make this, you can swap it for the same amount of melted butter." - Nea
Heat the oven to 375ºF. Grease an 8 or 9-inch tart pan with a removable bottom with butter or nonstick cooking spray. (Sometimes using olive oil doesn’t work as well.)
In a large bowl, whisk to combine the olive oil, eggs, sugar, and vanilla.
In a separate bowl, stir to combine the almond flour, all-purpose flour, baking powder, and salt. Stir into the wet ingredients until no flour clumps remain.
Place the tart pan on a rimmed baking sheet (to prevent leakage) and pour in the batter, spreading it evenly to the edges. Bake until deeply golden brown, and it looks crispy along the edges, about 25 minutes. Let it mostly cool, then loosen the edges very carefully and remove it from the pan. (If it has a chance to cool fully, it will be harder to remove.)
In a medium bowl, stir the glaze ingredients until smooth. Spread over the cooled marazin tart. Sprinkle sliced almonds along the edge, and decorate with rosemary sprigs. Let the glaze set slightly before serving.
