caramel tart

Transport yourself straight to Poland this Easter with this delightful Caramel Tart recipe.

Just like with all Polonist recipes, I encourage you to weigh the ingredients instead of measuring them by volume, with cups.

Mazurek Kajmakowy: Polish-style Easter Caramel Tart

(300 g) flour

(200-220 g) butter

(100 g) powdered / icing sugar

salt

(400-450 g; 14-16 ounces) Polish kajmak; substitutes

Sift the flour onto your work surface.

Add in cold butter on top, and start...

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

Add in 3 yolks and a pinch of...

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

Start kneading everything together, I do so by...

Start kneading everything together, I do so by hand. 

When the dough becomes smooth, form a ball...

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

Chill in the fridge for at least 30-60...

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

Grease the mold / tart pan with butter...

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

Take dough out of the fridge. 

On a lightly floured surface, roll the dough...

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.

Using the remaining dough, form a braid or...

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

Bake at 390°F (200°C) for 20 minutes until...

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

Once the time is up, remove the shortcrust...

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

Open the can of Kajmak and spread all...

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

Decorate Mazurek with nuts, icing, little chocolate balls,...

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

Caramel and meringue combine in this old-fashioned tart that proves some recipes are timeless.

Mick's Nan's caramel tart

(500 milliliters) full-cream milk

salted butter

tsp vanilla extract

brown sugar

eggs, separated

(50 grams) plain flour

(330 grams) caster sugar

(225 grams) plain flour

tbs icing sugar

chilli powder (optional)

chilled salted butter, chopped

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Mazurek Kajmakowy: Polish-style Eas...

Mick's Nan's caramel tart

Top 2 caramel tart recipes from across the web

The most viewed caramel tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mazurek Kajmakowy: Polish-style Eas...

Mick's Nan's caramel tart

The most viewed caramel tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine