Gusstorte (swiss Almond & Fruit Pastry)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 6 eggs
• 1 cup granulated sugar
• 1 1/2 cups blanched almonds, ground
• 1 cup mashed cooked dried fruit (prunes, apricots, pears or peaches)
• 1 cup flour
• 1/3 cup cold unsalted butter
• 2 tablespoons cold water or 9 inches circle refrigerated pastry dough

Recipe

• 1 cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
• 2 drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
• 3 have this done in advance and at room temperature when ready to fill pastry.
• 4 set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
• 5 add water a little at a time, mixing until the dough starts to form up a ball.
• 6 gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
• 7 cover in plastic and chill while preparing filling.
• 8 if you prefer, you may substitute a premade refrigerated pastry dough.
• 9 beat the eggs until they are thick and lemony.
• 10 beat in the granulated sugar 1 tbsp at a time.
• 11 fold in the nuts.
• 12 roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
• 13 spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
• 14 bake in a preheated 350°f oven for 30-40 minutes, or until the eggy filling is set.
• 15 chill, then remove sides of pan carefully, slice and serve.
• 16 store in the refrigerator.