Mazarin Pie - Mazarinpaj

MAZARIN PIE

Mazarinpaj

1 pie, 8 to 10 pieces

Shortcrust dough:

1.6 cups flour

0.2 cup sugar

7 oz butter

1 egg yolk

Filling:

2.6 oz soft butter

0.8 cup sugar

2 eggs

2 potatoes, boiled, cold and grated

0.4 cup ground almonds

3 ground bitter almonds 

or 3 drops bitter almond essence

0.3 cup flour

1½ teaspoon baking powder

Icing:

1.2 cups powdered sugar

2½ tablespoon fresh lemon juice

Decoration:

lavender flowers

Mix flour, sugar, butter and egg yolk for the shortcrust in the food processor bowl. Press out the dough in a springform pan, diameter 4 x 12 inches.

Stir fat and sugar for the filling. Add one egg at a time. Add potatoes, almonds and flour mixed with baking powder. Fill the pan with the batter to about 2/3. Bake in the middle of the oven for about 30 minutes. Allow the pie to cool on a rack.

Mix powdered sugar and lemon juice to a smooth icing and spread it over the mazarin pie when it's cold. Decorate with lavender flowers if you wish.

Enjoy!

Bella