Polish Easter Mazurek: Almond Apricot Shortbread Tart
Easter Mazurek
Classic Polish Easter tart: crisp shortbread base, apricot jam, almond topping and sweet glaze.
Nutrition (per serving)
Mazurek is a bright, celebratory tart that's been a staple on Polish Easter tables for generations. This version pairs a crisp shortbread base with a glossy apricot jam layer and a buttery almond topping — it's simple, festive, and dangerously moreish. I love how the apricot brings a cheerful tang that balances the rich nutty topping; it’s the sort of dessert you’ll want to make ahead and show off to friends and family.
The technique is forgiving: a hands-on shortbread crust, an easy almond frangipane, and a quick glaze let you create something that looks ornate but comes together without fuss. I’ll walk you through chilling the dough, baking the base until just golden, and finishing with a sprinkle of sliced almonds or candied peel for that classic mazurek look.
Ingredients
- All-purpose flour:2 1/4 cups
- Powdered sugar (for dough):1/2 cup
- Salt:1/4 tsp
- Unsalted butter (cold, cut into cubes):12 tbsp
- Egg yolks:2 pieces
- Vanilla extract:1 tsp
- Apricot jam:1/2 cup
- Ground almonds (almond meal):1 cup
- Granulated sugar:1/3 cup
- Unsalted butter (softened, for almond topping):4 tbsp
- Egg:1 piece
- Lemon zest:1 tsp
- Sliced almonds (for sprinkling):1/2 cup
- Powdered sugar (for glaze):3/4 cup
- Lemon juice (fresh):1 1/2 tbsp
- Candied orange peel or chopped walnuts (optional):1/4 cup
Instructions
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Preheat oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom and set aside.
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Make the shortbread dough: in a bowl, whisk together flour, powdered sugar, and salt. Cut in cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
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Add egg yolks and vanilla and mix until the dough comes together; press into a disc, wrap in plastic, and chill 20 minutes.
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Roll or press chilled dough into the prepared tart pan, pressing evenly up the sides and trimming any excess. Prick the base lightly with a fork.
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Bake the crust 12–15 minutes, until just set and pale golden. Remove from oven and let cool slightly.
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Spread the apricot jam in an even layer over the cooled shortbread base. If jam is thick, warm it briefly to loosen.
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Make the almond topping: beat softened butter with granulated sugar until light, then add ground almonds, egg, and lemon zest and mix until smooth.
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Spread the almond mixture over the jam layer and smooth the top. Sprinkle sliced almonds evenly over the frangipane and arrange candied peel or walnuts if using.
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Return the tart to the oven and bake an additional 12–15 minutes, until the almond topping is lightly golden and set. Remove and cool completely in the pan.
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Make the glaze: whisk powdered sugar with lemon juice (and 1 tsp water if needed) until a thick but pourable glaze forms.
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Drizzle the glaze over the cooled tart, spreading gently with a spatula. Let the glaze set for 15–20 minutes.
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Remove the tart from the pan, transfer to a serving plate, slice into 8 pieces, and serve at room temperature.
Tips & Notes
- Chill the dough well—shortbread is easier to handle and keeps its shape when cold.
- Use good-quality apricot jam and warm it slightly to make spreading smooth without tearing the crust.
- To toast sliced almonds evenly, spread them on a baking sheet and bake 5–7 minutes at 325°F before adding to the tart.
- Make the tart a day ahead—the flavors deepen and it’s easier to slice cleanly after chilling briefly.
