This tart is doomed.
It’s a great tart and tastes awesome though.
But it is dooooomed ;)
Normally I am not the one to tell long stories here, some of you may noticed already. I am not a fan of food bloggers that tell you the story of “Moses and the Exodus of Egypt” in full length every time they post a recipe and you have to look where the actual recipe is hidden… Buuuut maybe I should explain this one here a bit (don’t worry, the recipe is where it should be – at the end of the story) …

Once upon a time in summer camp… Just kidding ;)
Well… where should I start? I made this cake twice. Bummer already! The first time was quite a disaster (the second time as well, but I’ll come to that later). The recipe I used for the filling was not well balanced. It was way too much for the size of the tart tin I wanted to use. I had almost 1/3 leftover at the end – so that did not work and I decided to make the tart a second time. The day I made that tart again I started with the dough, put it into the fridge and went out shopping because I needed some berries for another bake – or better said for pictures (the day before I made some cookies and forgot to hold back some berries for pictures). So I wanted to buy some barberry (the berries I needed), but there were no more in the store I got them from. I went to every supermarket and organic grocery store in my area to check if they are available – but I was not lucky. Seems they are not as common as I thought. Bummer No. 2.
Anyways – I came home already quite frustrated. I started working on the tart again, placing the dough in the tin, baking parchment on top and baking beans for pre-baking – off to the oven. I was cleaning the workspace and was smelling something burning. I thought it was coming from the outside because the window was open. For a brief moment I was thinking the building was burning, so I went to the other side of my flat to check if there is the burned smell as well – but no. So I thought it is probably somebody bbq-ing. When I checked the oven I saw that the baking parchment was pitch black and almost all burned. So there was the smell coming from ;P
I should definitely get a fire alarm system. The building could really burn and I still think it’s a BBQ ;P
The baking parchment burned (even though it should not do that) – the crust was also a bit burned – not much, but enough to look ugly on pictures. So I had to do it again. I cleaned the (blackened) oven, made the dough again and this time I made sure the baking parchment would not touch anything that is heating up. It worked. I made the filling, adapted the amounts and made some changes, berries on top and off to the oven again. Came out perfectly :)

I set up the space for the pictures and started shooting. I took pictures from above (as usual) by stepping on my kitchen chair. I’ve done this couple hundred times already, never a problem. Until now ;) I must have happened in the moment I decided to step down again but thinking I could do another shot from above – so I probably did not coordinate my legs, arms and whatever in the right way and slipped from the chair and fell down. Luckily the camera stayed in my hand and did not break and also the cake was fine!
Besides that everything else was scattered in the kitchen and on the floor – including me. I hit both of my legs badly and have huge bruises now, also the hand I was holding the camera got injured somehow. All bad enough already. But it did not stop there ;P
I finished the shooting by taking couple more pictures because it started to rain and the light got worse by the minute. I went to the living room to check if there were windows open so it won’t rain inside – my puppy Bruno who is normally sleeping and snoring in his bed when I’m baking (he is not allowed in the kitchen when I’m baking) was sitting in one corner of the room – very submissive – normally a sign he did something ;) Well – he did something. I think he got scared a lot when he heard all the noises and me screaming and cursing in the kitchen, so he decided to pee on his bed ;( Poor thing…. So that was the grande finale of this Mazarintårta. End of story ;)
Now it’s your turn to bake it. Maybe this recipe is doomed or cursed. Tell me if something happened to you too ;)
Oh and about the tart – the Mazarintårta is a typical Scandinavian tart with a shortcrust base and an almond paste filling. Well and this one has currants on top – red and black. That’s all ;)

INGREDIENTS / ZUTATEN
1/2 cup (100g) butter
1/4 cup (50g) sugar
1 tbsp. honey
1 1/2 cups (200g) all-purpose flour
1 egg
For the filling:
1/3 cup (75g) butter, at room temperature
1/4 cup (50g) sugar
7 oz. (200g) almond paste or marzipan
1/2 cup (60g) all-purpose flour
3 eggs
4 tbsp. vanilla liquor (43)
7-10 oz. (200-300g) fresh red/black currant
For the decoration:
red currant
confectioner’s sugar for dusting
100g Butter
50g Zucker
1 EL Honig
200g Mehl (Type 405)
1 Ei
Für die Füllung:
75g weiche Butter
50g Zucker
200g Mandelpaste oder Marzipan
60g Mehl (Type 405)
3 Eier
4 EL Vanille Likör (43)
200-300g frische Rote/Schwarze Johannisbeeren
Für die Dekoration:
Rote Johannisbeeren
Puderzucker zum Bestäuben

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375˚F (190°C). Roll out the dough on a floured surface and place in a 10 inch (26cm) springform tin with loose bottom. Press to the bottom and sides to form a nice crust. Prick with a fork several times, line with baking parchment and put some baking beans on top. Pre-bake the crust for 20 minutes or until lightly golden brown in color. Take out of the oven and let cool down in the tin on a cooling rack.
3. Preheat the oven to 390˚F (200°C). Wash and let drain the red/black currant. In a large bowl beat the butter and sugar until light and fluffy. Add the almond (or marzipan) in small pieces and mix until combined. Add the flour and mix until just combined. The dough will be quite crumbly. Add the eggs one by one and mix until well combined. The dough should be now much more liquid. Add the liquor and mix. Fill into the pre-baked crust and smooth out the surface. Sprinkle with the berries and bake for 22-28 minutes or until toothpick inserted in center comes out clean. Take out of the oven and let cool down completely. Decorate with some fresh red currant and dust with confectioner’s sugar. Serve with whipped cream or vanilla ice cream.
2. Den Ofen auf 190°C (375°F) vorheizen. Den Teig auf einer bemehlten Fläche ausrollen und in eine 26cm (10 inch) Springform mit losem Boden legen. Unten und an den Seiten festdrücken. Überstehenden Teig abschneiden. Mit einer Gabel mehrmals einstechen und dann mit Backpapier auslegen und beschweren (zweite, kleinere Form oder Backerbsen). Für 20 Minuten blind backen – der Boden sollte eine leicht goldene Farbe bekommen haben. Aus dem Ofen nehmen und in der Form auf einem Kuchengitter abkühlen lassen.
3. Den Ofen auf 200°C (390°F) vorheizen. Die Johannisbeeren waschen und abtropfen lassen. In einer großen Schüssel die Butter mit dem Zucker aufschlagen. Mandelpaste (oder Marzipan) in kleinen Stücken zugeben und verrühren, bis sich alles verbunden hat. Mehl zugeben und verrühren. Der Teig wird zu diesem Zeitpunkt etwas klumpen, aber das ist ok. Die Eier einzeln zugeben und gut verrühren. Der Teig sollte jetzt flüssiger und klumpenfrei sein. Likör zugeben und verrühren. Alles auf den vorbereiteten Boden füllen und glattstreichen. Mit den Beeren bestreuen und für 22-28 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und komplett abkühlen lassen. Mit ein paar frischen Johannisbeeren dekorieren und mit Puderzucker bestäuben. Mit Schlagsahne oder Vanilleeis servieren.


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Here is a version of the recipe you can print easily.
Print
Red & Black Currant Mazarintårta
- Prep Time: 70
- Cook Time: 48
- Total Time: 120
Ingredients
For the crust
- 1/2 cup (100g) butter
- 1/4 cup (50g) sugar
- 1 tbsp. honey
- 1 1/2 cups (200g) all-purpose flour
- 1 egg
For the filling
- 1/3 cup (75g) butter, at room temperature
- 1/4 cup (50g) sugar
- 7 oz. (200g) almond paste or marzipan
- 1/2 cup (60g) all-purpose flour
- 3 eggs
- 4 tbsp. vanilla liquor (43)
- 7–10 oz. (200-300g) fresh red/black currant
For the decoration
- red currant
- confectioner’s sugar for dusting
Instructions
- In a large bowl beat the butter, sugar and honey until light and fluffy. Add the egg and beat until combined. Add the flour and mix until just combined. Wrap the dough in plastic wrap and let cool in the fridge for about 30 minutes.
- Preheat the oven to 375˚F (190°C). Roll out the dough on a floured surface and place in a 10 inch (26cm) springform tin with loose bottom. Press to the bottom and sides to form a nice crust. Prick with a fork several times, line with baking parchment and put some baking beans on top. Pre-bake the crust for 20 minutes or until lightly golden brown in color. Take out of the oven and let cool down in the tin on a cooling rack.
- Preheat the oven to 390˚F (200°C). Wash and let drain the red/black currant. In a large bowl beat the butter and sugar until light and fluffy. Add the almond (or marzipan) in small pieces and mix until combined. Add the flour and mix until just combined. The dough will be quite crumbly. Add the eggs one by one and mix until well combined. The dough should be now much more liquid. Add the liquor and mix. Fill into the pre-baked crust and smooth out the surface. Sprinkle with the berries and bake for 22-28 minutes or until toothpick inserted in center comes out clean. Take out of the oven and let cool down completely. Decorate with some fresh red currant and dust with confectioner’s sugar. Serve with whipped cream or vanilla ice cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Na, zum Glück hast du sie noch hinbekommen :) Sieht klasse aus! Und (fast) brennendes Backpapier sieht man ja auch nicht täglich ;) Liebe Grüße & einen schönen Wochenanfang, Elli
Danke Elli! Dir auch ne schöne Woche!
Das mit dem Backpapier ist mir das erste mal passiert und wird auch nieeeeee wieder passieren (hoffe ich)! ;)))
LG
Marc
I made this yesterday and loved it! Thanks for the recipe! I made a small change though- instead of the 4 tbsp of vanilla liquor, I added 1 tbsp of it and 3 tbsp of Riga Balzam with black currant ;) Came out great!
No accidents happened during the baking ;)
Happy to hear that. Hopefully it was only my doomed cake ;))
Cheers, Marc
It’s me again :) I decided to make this tart again for my birthday celebration! I wanted to ask- do you think that blueberries would work fine instead of the currants?
Thanks :)
Hi Athina,
I think blueberries should work well in this pie. Flavors are a good combination so I dont see a problem ;)
Cheers,
Marc
Hi!
What about the storage ?
Should we keep it in the fridge or room temp?
By the way, it came out great! Not to sweet and perfect taste of Marzipan
Thanks!
I would recommend storing the cake in the fridge.
Cheers,
Marc