Mazariner – Scandinavian Almond Tartlets

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Mazariner – Scandinavian Almond Tartlets sits comfortably in the middle. It draws on Norway traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 79 minutes in a single skillet, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 14 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. Shells
2. Step 2. ▢
3. Step 3. Combine the flour and powdered sugar in a food processor. Add the butter and pulse until it's evenly distributed. Add the egg and pulse until the dough comes together.
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5. Step 5. Roll out the dough on a floured surface. Cut the dough in circles with a large mug. Press the circles down into a greased muffin pan. Put the pan of shells in the fridge while you prepare the almond filling.
6. Step 6. Almond filling
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8. Step 8. Preheat oven to 355°F (180°C).
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10. Step 10. Whisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it into the egg mixture. Stir in the vanilla, flour, and almond extract. Stir in the almond flour.
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12. Step 12. Pipe or spoon the almond filling onto the shells, filling the shells about 3/4 full.
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14. Step 14. Bake the mazariner for 20 – 25 minutes, until light golden brown. Cool on a wire rack.
15. Step 15. Glaze
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17. Step 17. Mix together the powdered sugar and liquid until you get a spreadable glaze. Spread the glaze on top of the mazariner and if you wish, decorate with sprinkles, or anything you like.

Cook's notes

One pan, fewer dishes. Use the widest, heaviest skillet you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with norway roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.