I was given Trine Hahnemann’s beautiful book, Scandinavian Baking, for Christmas last year and have been meaning to have a go at some of the recipes from it for a while. I have a soft spot for all things Scandi (Norway and Iceland are top of my bucket list of places to visit!) and love the sound of a lot of their traditional bakes, both sweet and savoury. I have to admit that I have made an alteration to this recipe and substituted the original lingonberries after ending up with a fabulous haul of blackberries following a productive foraging session in the fields near my house. Scrumping is one of my favourite things to do when autumn arrives so I thought it fitting to use the fruits of my labour and add a British twist 🙂 The berries’ tartness and the sweet, nutty marzipan are a match made in heaven.
I tend to stick with cakes or biscuits when baking so these lovely simple tarts were a perfect way to try something a bit different. I’d never made my own pastry before but it was so easy I’ll definitely be doing it again! This bake would also work wonderfully as one large tart for sharing, or with other kinds of sharp fruit. Trine’s recipe said to use individual fluted tins but a standard muffin tray works fine.
I topped my tarts with a few flaked almonds as a final flourish.
INGREDIENTS – makes 16 tarts
For the pastry:
- 170g plain flour
- 60g icing sugar
- 115g butter, chilled
- Half an egg, lightly beaten
- Pinch of salt
For the filling:
- 300g marzipan
- 2 eggs, lightly beaten
- 100g butter, softened
- 150g lingonberries (or blackberries)
- Sift the flour, icing sugar and salt into a bowl and rub in the butter with your fingers until the mixture resembles crumbs.
- Add the egg and stir until the pastry comes together in a ball.
- Wrap in clingfilm and leave in the fridge for 30 minutes.
- Pre-heat the oven to 200 degrees C and grease 16 mini fluted cake tins or 2 muffin trays with butter.
- Roll the chilled dough out on a floured surface until 5-8mm thick then cut out rounds with a 9cm cookie cutter.
- Place the rounds in the prepared tins or muffin tray and grate the marzipan.
- Mix the grated marzipan, eggs and butter into a smooth paste and use to fill the pastry cases, then add the berries (about 3-4 per tart if you’re using blackberries).
- Bake for 20-25 minutes until the bottoms of the pastry cases are slightly brown then remove from the tins and leave to cool on a wire rack.