This is the traditional Polish orange mazurka I make every year for Easter.
The filling is homemade orange marmalade:
- 2 large oranges
- 2 lemons
- sugar, 400g
- water, 150 ml
- slivered almonds, 100g
You grate lemons and oranges whole, including the pith — it gives the marmalade a bit of a bitter taste. Try to remove the pits, though.
Cook oranges and lemons with sugar and water for about 45 min, stirring occasionally, until it thickens. Take into account that it will get denser after it cools down.
Add slivered almonds at the end.
The crust is very light and crumbly. It’s a version of pâte sucrée made with cooked egg yolks and no water. (The pictures show double the recipe, which is what I often do. In that case, the marmalade recipe should be doubled.)
Ingredients (single recipe):
- butter, 250g
- 2 eggs (yolks)
- flour, 375g
- powdered sugar, 125g
- vanilla extract
Separate egg yolks from whites. Cook whole egg yolks in boiling water, holding them in a sieve, until hard.
Cut cold butter into small chunks.
Keep cutting butter, mixing it with flour, until the pieces are smaller than pea size.
Add sugar. Pass cooked egg yolks through a sieve.
Work the dough quickly with pinching motions. You don’t want the butter to start melting from the heat of your hands.
As soon as the dough sticks together, stop working. Small pieces of butter in the dough are okay.
Quickly roll the dough, form 1/2 cm thick crust. Use narrow ribbons of dough to form the edges.
Bake at 180C (350F) for about 15-25 min or until very lightly brown.
Cool down the crust. Spread the marmalade (you may warm it up first). Decorate.