Mazarin with fruit and berries

Shortcrust: 

4 cups flour 

1 cup sugar 

125g butter, unsalted 

1 egg 

Mazarin filling:

300 g 'almond paste' (not as sweet as marzipan)  or use marzipan 

150 g butter, unsalted 

2 eggs 

1 egg yolk 

2 tablespoons sugar 

1.5 lemon, finely grated peel 

fruit and berries, nectarines are really nice to use

Icing:

1.5 cups powdered sugar 

1 egg white or water 

Sift the flour into a bowl. Add sugar, butter and egg and pinch together to form a dough. Allow to cool at least one hour. Roll out and line a standard sized pie dish or several smaller ones. 

Preheat oven to 175 degrees 

Grate the 'almond paste' or marzipan coarsely and mix with the butter, sugar and lemon zest. Add the eggs, one at a time, and egg yolk. Stir until smooth and pour into pie shell. Cut the fruit into pieces and press into the batter. Bake in the oven for about 35 minutes (depending on the size), or until the cake is golden. 

Whisk icing together and drizzle it over the cooled cake, works well without this too.

Lotta Lundgren, from the cookbook If I was your housewife.