Plum Mazarins - Plommonmazariner

PLUM MAZARINS

Plommonmazariner

16 mazarins

Dough:

1.2 cup flour

4.4 oz butter

0.2 cup sugar

Filling:

10.6 oz almond paste

3½ oz butter

3 bitter almonds

3 eggs

2 tablespoons flour

6 to 8 plums

Decoration:

powdered sugar

Preheat oven to 392F.

Quickly chop together the flour, butter in pieces and sugar to a dough in a food processor. Take up the dough onto a floured surface and shape to a roll. Cut the roll in 16 pieces and thumb them into pastry tins with floured thumbs. Place the tins on a tray and cover with plastic foil. Leave in the fridge for 30 minutes. Transfer to a baking plate and pre-bake in the middle of the oven for about 5 minutes.

Filling:

Mix almond paste, room-tempered butter, bitter almonds, eggs and flour to a smooth mixture. Divide the filling in the pastry shells.

Split the plums and remove the stones. Cut them in thin wedges and push them into the filling. Bake in the middle of the oven for 12 to 15 minutes. Cool on a rack.

Sift with powdered sugar before serving.

Enjoy!

Bella