Swedish Almond Butter Torte (Mazarin Torte)

By norsegal8

Ingredients

• FILLING:
• 1/4 cup butter
• 4 tablespoons powdered sugar
• 2 egg yolks
• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup unblanched almonds, pulverized
• 2 eggs
• 2/3 cup superfine sugar
• 3 tablespoons unsalted butter, softened
• 2/3 cup blanched almonds, pulverized
• 2 tablespoons any fruit-flavored liqueur, such as cloudberry, lingonberry or cranberry
• powdered sugar

Details

Servings 10

Preparation

Step 1

To prepare the crust, in a mixing bowl, cream the butter and powdered sugar; add egg yolks and beat until light. Stir in flour, salt and almonds until the mixture is stiff. Press together into a ball. Remove 1/4 of the mixture. Shape the remaining pastry into a ball and place between sheets of waxed paper. Roll out to make a circle 1 1/2 inches larger than the diameter of a 10- to 11-inch metal tart pan with a removable bottom. Peel off one sheet of waxed paper and place the pastry, paper side up, into the tart pan. Fit it into the egdes carefully without stretching the pastry. Remove the top paper. With your fingers, press the pastry firmly onto the sides and bottom and cut off the excess pastry at the top of the pan. Collect the scraps and combine with the reserved pastry.

To prepare the filling, beat the eggs and sugar until light and fluffy; beat in the almonds, butter and liqueur. Pour the mixture into the pastry-lined pan. Roll out the remaining pastry and cut it into 1/2-inch wide strips; place them on top of the filling in a latticework design. Do not worry about the top being perfect, as the pastry bakes into the filling, leaving only a pattern on top of the torte.

Preheat the oven to 350 degrees. Bake for 30 to 35 minutes, or until the torte is golden. Dust with powdered sugar after it cools. Cut into wedges to serve.