Mazarin Tart with Plum and Cake Factor

A buttery shortcrust pastry base, rich marzipan filling, and marinated plums come together in this tart – a delicious combination of textures and flavors. The hint of Cake Factor brings out the natural sweetness of the plums and gives the tart a subtle, spiced aroma. Serve it with whipped cream or a scoop of ice cream for an extra indulgent dessert.

Cake Factor - a fragrant spice blend created in collaboration with Danish pastry chef and cookbook author Ditte Julie Jensen. This organic blend is designed to elevate cakes and desserts with fruit and berries. With its balanced mix of allspice, ground mace, star anise, true cinnamon, cloves, and ginger, Cake Factor adds a warm and aromatic twist to your sweet creations.

Marinated Plums
4 ripe plums
20 g light brown sugar
1½ tsp Cake Factor

Shortcrust Pastry
150 g all-purpose flour
60 g powdered sugar
75 g soft butter
2 egg yolks

Mazarine Filling
100 g pure marzipan
75 g light brown sugar
50 g soft butter
1 egg
Juice of ½ lemon

Marinated Plums:
Halve the plums, remove the stones, and slice them thinly. Toss the plum slices with sugar and Cake Factor in a bowl. Let them marinate in the fridge for at least 2 hours to allow the flavors to infuse.

Shortcrust Pastry:
Rub flour, powdered sugar, and butter together until the mixture resembles breadcrumbs. Quickly knead in the egg yolks until the dough just comes together – avoid overworking. Flatten the dough slightly, wrap in plastic wrap, and refrigerate for at least 1 hour.

Mazarine Filling:
Knead marzipan, sugar, and butter together until smooth. Add the egg and lemon juice, mixing until the filling is uniform.

Preheat the oven to 375°F (190°C, fan-assisted). Roll out the chilled pastry on a lightly floured surface to 2-3 mm thickness. Line a 22 cm tart tin with the pastry, trimming any excess. Spread the mazarine filling evenly over the base. Gently press the marinated plums into the filling.

Bake for approximately 25 minutes until golden and set. Allow the tart to cool completely in the tin.

Serve with softly whipped cream or a scoop of ice cream, and garnish with edible flowers for an elegant finish.

Enjoy!