Preparation time: 30 minutes
Resting time for the pastry: 30 minutes
Baking time: 20 minutes
Refrigeration time: 1 hour
Mazurek is an Easter tart in which the unbaked filling can be chocolate, condensed milk or rose jam on a blind-baked crust. There is much competition among bakers to see who can best decorate their tart with dried and candied fruits, or flaked almonds arranged like flowers or ears of wheat, etc. Mazurek is very sweet and rich and so is served in tiny slices.
- Cut the butter into pieces.
- Work the butter into the flour with your fingertips.
- Add the sugar, egg and cream.
- Work quickly to combine into a smooth workable dough. Form into a ball and let rest in a cool place for 30 minutes.
- Roll the pastry out on a floured board.
- Fit the pastry into a large tart pan; prick the bottom with a fork to prevent bubbling. If you have time, refrigerate the pastry for 15 minutes: this will keep the pastry from shrinking as much when baked.
- Bake blind (unfilled) for 20 minutes at 240° C/475° F. Cool.
- While the pastry is resting, combine the softened butter with the two egg yolks and the sugar in a mixer.
- Add the cocoa and liquor of your choice and mix again.
- Spread the filling over the cooled crust. Garnish with candied orange peel, almonds, walnuts and raisins as desired.
- Refrigerate for at least an hour.
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