Mazurek (Polish Easter Flat Cake)

• •1.5 cup all-purpose flour
• •0.5 cup unsalted butter, very cold, cubed
• •0.3 cup granulated sugar
• •2 egg yolks, large
• •0.3 teaspoon salt
• •1 teaspoon lemon zest (from 1 small lemon)
• •0.8 cup thick plum jam or apricot jam
• •1 cup powdered sugar
• •2 tablespoon lemon juice, freshly squeezed
• •1 teaspoon hot water
• •0.3 cup chopped almonds or walnuts
• •2 tablespoon candied orange peel or other candied fruit
• •2 tablespoon melted dark chocolate (optional, for piping)

Instructions

1. 1

   Prepare the Shortcrust Pastry: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the very cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2. 2

   Add the egg yolks and lemon zest. Mix gently until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to 1 hour.

3. 3

   Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan or a similar-sized rectangular pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.

4. 4

   Roll and Bake the Pastry: On a lightly floured surface, roll out the chilled dough into a rectangle or square slightly larger than your baking pan, about 1/4 inch (0.6 cm) thick. Carefully transfer the dough to the prepared baking pan. Press it gently into the bottom and up the sides to form a small rim (about 0.5 inch / 1 cm high). Prick the bottom of the pastry several times with a fork.

5. 5

   Bake for 15-20 minutes, or until the pastry is lightly golden brown and cooked through. Remove from the oven and let it cool completely in the pan on a wire rack.

6. 6

   Spread the Jam: Once the pastry base is completely cool, spread the thick plum or apricot jam evenly over the surface, leaving a small border around the edges if desired.

7. 7

   Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add hot water, one teaspoon at a time, until you achieve a thick but pourable glaze consistency.

8. 8

   Glaze and Decorate: Pour the glaze over the jam layer, spreading it gently with a spoon or offset spatula to create an even, white layer. While the glaze is still wet, arrange the chopped nuts and candied fruit decoratively on top. If using melted chocolate, you can pipe patterns or a border onto the glaze once it has slightly set.

9. 9

   Allow the Mazurek to set completely at room temperature for at least 1-2 hours, or until the glaze has hardened.

10. 10

    Serve: Once set, carefully lift the Mazurek out of the pan using the parchment paper overhang. Slice into squares or rectangles and serve.

Chef's Tips

• 💡Cold Butter is Key: Ensure your butter is very cold when making the pastry. This prevents it from melting too quickly and creates a flaky, tender crust.
• 💡Don't Overmix the Dough: Overmixing develops gluten, which can make the pastry tough. Mix just until the dough comes together.
• 💡Cool Completely: Make sure the pastry base is completely cool before spreading the jam and applying the glaze. Otherwise, the heat can cause the jam to run and the glaze to melt.
• 💡Thick Jam: Use a very thick jam (like traditional Polish "powidła śliwkowe" or a good quality fruit preserve) to prevent it from making the pastry soggy.
• 💡Creative Decoration: Mazurek is known for its beautiful decorations. Feel free to use your creativity with nuts, dried fruits, chocolate drizzles, or even small marzipan shapes.