Shortcrust Pastry
120 g cold butter, diced
200 g flour
100 g powdered sugar
1 egg
Marzipan Filling
150 g marzipan
100 g soft butter
2 eggs
50 g flour
150 g brown sugar
Fruit
100 g strawberries and 200 g rhubarb, cut into smaller pieces, or 300 g blueberries or blackcurrants.
Dough
Crumble the butter into the flour, add the powdered sugar and one egg. Chill the dough for about an hour.
Marzipan Filling
Mix the marzipan and brown sugar until smooth. Add the butter and eggs one at a time, and then stir in the flour at the end. Roll out the shortcrust pastry and place it in a greased tart pan, covering the bottom and sides. Spread the marzipan filling over the dough, and then distribute the fruit on top of the marzipan filling.
Bake the tart in the oven at 180 °C for about 40-45 minutes. Check with a knitting needle or a thermometer (85 degrees) to see if the tart is done. Dust with powdered sugar before serving.
The best results are achieved by using organic ingredients for a Simply Mazarin Tart, and remember to serve it with crème fraîche!