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    You are in: Home / Recipes / Gusstorte (Swiss Almond & Fruit Pastry) Recipe
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    Gusstorte (Swiss Almond & Fruit Pastry)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    HeatherFeather's Note:

    Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. To make it a "Witch Pie," add a few drops of green food coloring to the eggy filling.

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    Ingredients:

    Yield:

    thin sl ...

    Units: US | Metric

    • 6 eggs
    • 1 cup granulated sugar
    • 1 1/2 cups blanched almonds, ground
    • 1 cup mashed cooked dried fruit (prunes, apricots, pears or peaches)

    Pastry

    Directions:

    1. 1
      Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
    2. 2
      Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
    3. 3
      Have this done in advance and at room temperature when ready to fill pastry.
    4. 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. 5
      Add water a little at a time, mixing until the dough starts to form up a ball.
    6. 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. 7
      Cover in plastic and chill while preparing filling.
    8. 8
      If you prefer, you may substitute a premade refrigerated pastry dough.
    9. 9
      Beat the eggs until they are thick and lemony.
    10. 10
      Beat in the granulated sugar 1 Tbsp at a time.
    11. 11
      Fold in the nuts.
    12. 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. 13
      Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
    14. 14
      Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set.
    15. 15
      Chill, then remove sides of pan carefully, slice and serve.
    16. 16
      Store in the refrigerator.

    Ratings & Reviews:

    • on February 20, 2003

      55

      Again, HeatherFeather achives perfection with this very authetic tasting recipe. Using apricots and and peaches, this wonderful treat put a big smile on the faces of both the children I take care of, their parent's and especially me! Great recipe Heather!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gusstorte (Swiss Almond & Fruit Pastry)

    Serving Size: 1 (1163 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 399.5
     
    Calories from Fat 183
    45%
    Total Fat 20.3 g
    31%
    Saturated Fat 5.6 g
    28%
    Cholesterol 143.1 mg
    47%
    Sodium 53.0 mg
    2%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 4.2 g
    17%
    Sugars 21.3 g
    85%
    Protein 10.4 g
    20%

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