Mix in flour and add milk as needed until a crumbly mixture forms. The dough should hold together when squeezed but still be slightly crumbly.
On a floured work surface, roll dough to ¼-inch thickness.
Press into tartlet molds or muffin tins, working the dough into all the crevices. Re-roll any scraps and cut to fit until all dough is used up.
Set the prepared tart shells aside while you make the filling.
Prepare the Filling:
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Boil the diced potatoes in salted water until fork tender, about 12 minutes.
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Drain well and mash in a large mixing bowl with 2 tablespoons milk and 2 sticks butter.
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Allow the mixture to cool for 10 minutes at room temperature.
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Preheat your oven to 350°F (175°C).
Fill the Tarts:
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Stir the remaining filling ingredients (sugar, eggs, ground almonds, almond extract, and vanilla extract) into the cooled potato mixture until well combined.
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Scoop the filling into the tart shells. For the best-looking results, use a zipper storage bag with the corner cut off to pipe the filling into the tarts (a traditional piping tip may clog with the ground almonds).
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Optional: Top each tart with a few chopped almonds for extra almond flavor and texture.
Bake:
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Bake for 20-25 minutes, until the filling is set and the pastry is light golden brown.
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Remove from the oven and allow to cool completely before removing from the molds.
Make the Glaze (Optional):
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If using glaze, combine powdered sugar, milk, and almond extract in a small bowl.
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Whisk until smooth. Add more milk if too thick or more powdered sugar if too runny.
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Drizzle the glaze over the cooled tarts and allow to set for at least 20 minutes before serving.
Pro Tips for Perfect Norwegian Almond Tarts
Grind Almonds Fresh – Use blanched, slivered almonds ground the same day you bake for maximum almond flavor and aroma. If using almond flour instead, add an extra ½ teaspoon almond extract to compensate.
Use Butter Wrappers – Save the wrappers from your butter sticks to grease the molds for easy, mess-free preparation.
Use a Piping Bag – This method creates the smoothest, most attractive filling presentation. A zipper bag with the corner cut off works perfectly and prevents clogging.
Blanched vs. Regular Almonds – Use blanched, slivered almonds for uniform color. Regular almonds will create speckles in the filling.
Cool the Potatoes – Allow the mashed potato mixture to cool before adding other filling ingredients to keep the mixture from getting too warm.
Don't Overbake – Watch the tarts carefully; they should be set but still tender.
Room Temperature Serving – While delicious chilled, these tarts taste best at room temperature when the almond flavor really shines.
Customize the Glaze – You can use cream, plant milk, liqueur, or even water. Any liquid that complements sweet pastry and almond works!
Variations and Substitutions
No-Bake Glaze – Leave the tarts plain for a less-sweet experience without the glaze.
Liqueur Glaze – Use 2-3 tablespoons of your favorite liqueur (like Amaretto, Chambord, or coffee liqueur) in place of some of the milk.
Savory Pie Dough – Use store-bought pie dough instead of making shortcrust pastry. The savory aspect actually complements these sweet tarts beautifully.
Less Almond Extract – Start with 1 teaspoon if you prefer a more subtle almond flavor.
More Almond Extract – Add up to 2½ teaspoons for an intensely aromatic, undeniably almond-forward tart.
Almond Flour Option – If you must use almond flour, add an extra ½ teaspoon almond extract and use a slightly thinner glaze.
Storage Tips
Room Temperature – Best consumed the same day they are made for optimal texture and flavor.
Refrigerator – Store in an airtight container for up to 2 days. The filling may become slightly firmer when chilled.
Freezer – Cool completely, then freeze unbaked tart shells for up to 1 month. Bake from frozen, adding 5-7 minutes to baking time.
Serving Suggestions
Serve these elegant tarts with:
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Strong coffee or espresso
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Afternoon tea
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A small glass of dessert wine
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Fresh berries on the side
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A dusting of powdered sugar
Perfect for:
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Afternoon tea gatherings
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Special occasions and celebrations
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Holiday dessert platters
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Elegant dinner parties
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European-inspired menus
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Gift-giving (they travel beautifully)
Why These Tarts Are Special
Popular across Scandinavia for generations, Norwegian Almond Tarts represent a beautiful tradition of using humble ingredients in creative, delicious ways. The mashed potato filling might sound unusual, but it creates a tender, creamy texture that's impossible to achieve any other way. Combined with the aromatic almond flavor and buttery crust, these tarts are sophisticated yet comforting—the perfect balance of elegance and home-baked charm.
Nutritional Information (Approximate)
Yield: 24-36 tarts (depending on mold size)
Prep Time: 30 minutes
Bake Time: 20-25 minutes
Total Time: About 1 hour (plus cooling)
Calories per tart: ~153 kcal
Allergens: Milk, Wheat, Gluten, Eggs, Nuts
A Note on Tradition
These tarts are also called Swedish tarts or Mazariner, depending on who you ask. Many countries in the Scandinavian region have their own versions of these delectable tartlets, each with slight variations but all sharing that signature creamy almond filling!
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