Pie of marzarin, pistachio and blackberries
What you need:
50 g butter
100 g of wheat flour
35 g of flour
1 egg yolk
Pistachio / Marrzarin mixture:
75 g of pistachio nuts
50 g sugar
75 g of raw marcipan
60 soft butter
1 piece. egg
Mix butter, wheat flour and flour ( it will look like breadcrumbs)
Gather the dough with the egg.
Stop kneading as soon as the dough is uniform.
Put the dough in a freezer bag, press it a somewhat flat and place it in the fridge for half an hour.
Roll out the dough in a thin layer of flour and cover a pie form with dough.
The shape measures approx. 20 cm in diameter.
Push the dough firmly along the edges and remove excess dough.
Pistachio / Marzarin mixture:
Chop the pistachio nuts into a coarse flour with a mini blender. (It should recall dry cous cous in consistency)
Mix sugar and marcipan together.
Mix in the soft butter in several steps until the mixture is completely uniform and without lumps.
Mix in the egg in the mixture as well.
Add the pistachio flour and stir the dough well together.
Put the margarin mixture on top of the pie dough.
Press fresh blackberries down into the marzarin mixture.
Bake the pie at 190 degrees for approx. 25-30 min. until the pie is golden on the surface.
Let cool the pie.
Serve the pie together with, for example, 1.5 dl whipped cream cheese, stirred with 0.5 dl yogurt and some fresh minced mint, and any blackberries left.