Mazurek (Polish Easter Shortcrust Tart)

Shortcrust

• 250 g Plain flour
• 60 g Caster sugar
• 1 pinch Fine sea salt
• 150 g Unsalted butter, cold
• 1 Egg
• 1 tsp Vanilla extract
• 1 medium Lemon

Topping

• 250 g Caramel sauce
• 60 g Sliced almonds

1. Heat the oven to 180°C (355°F). Lightly grease a tart tin, then set it aside.
2. In a mixing bowl, combine the flour, caster sugar and salt. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs.
3. Beat the egg with the vanilla, then finely zest the lemon into it. Add to the bowl and bring the dough together into a smooth ball; if it feels dry, keep kneading for 30 seconds rather than adding liquid.
4. Roll the dough out on a lightly floured surface to about 3 to 4 mm thick. Line the tin, pressing it neatly into the corners, then trim the edge.
5. Prick the base all over with a fork. Bake for 18 to 22 minutes until pale golden and dry to the touch, then cool completely in the tin.
6. Tip the sliced almonds into a dry saucepan and toast over a medium heat, stirring often, for 2 to 4 minutes until lightly golden and fragrant. Tip onto a plate to stop them cooking further.
7. Warm the caramel sauce gently in the same saucepan just until spreadable, then pour it onto the cooled tart. Spread into an even layer, right to the edges.
8. Scatter the toasted almonds over the caramel and press very lightly so they adhere. Leave at room temperature for 10 minutes to set slightly, then slice into small pieces to serve with tea or coffee.

Made this recipe? Rate it — a comment is optional.