Mazurek Kajmakowy: Polish-style Easter Caramel Tart

Step 1

Sift the flour onto your work surface.

Step 2

Add in cold butter on top, and start chopping it on the flour. The mass will start changing into a crumble, as you chop.

Step 3

Add in 3 yolks and a pinch of salt; fold them in.

Step 4

Start kneading everything together, I do so by hand.

Step 5

When the dough becomes smooth, form a ball and cover it with cling film.

Step 6

Chill in the fridge for at least 30-60 minutes (you can do so overnight, if you’re planning to bake the next day).

Step 7

Grease the mold / tart pan with butter (size 14x10 inch / 35x25 cm works well), line with baking paper.

Step 8

Take dough out of the fridge.

Step 9

On a lightly floured surface, roll the dough out then place gently into the mold. You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Fill any gaps with some more dough, just patch it up. Using a sharp knife, trim the edges of the pastry to fit the tart pan. Keep the excess dough.

Step 10

Using the remaining dough, form a braid or a thin snake and stick it around the tart's edges as a decoration.

Step 11

Bake at 390°F (200°C) for 20 minutes until light-golden. The shortcrust will be flat, and that’s how it should be.

Step 12

Once the time is up, remove the shortcrust base from the oven and let it cool down completely.

Step 13

Open the can of Kajmak and spread all of its contents on top, making sure kajmak is distributed evenly.

Step 14

Decorate Mazurek with nuts, icing, little chocolate balls, marshmallows, dried fruit - go crazy!