Very interesting recipe! I made this last night together with my daughter who dropped in from boarding school to do her laundry. While we were waiting for the clothes to stop spinning we made this together. You should know that I am not a fan of rolling out dough, so any recipe that calls for pressing in the dough is a recipe for me! I used all fresh fruit (apples, persimmons, strawberries and pears), so I whizzed up one cup of the stuff with my hand blender to make the fruit juice (more pulp than juice). The one major change I made was to sub pecans for almonds since Sushiman is allergic to almonds. Also, usually I made my desserts non-dairy with margarine and soy whipping cream, but this time I heeded NoraMarie's instructions and didn't use margarine. I felt very decadent using butter and cream. The recipe is a bit fiddly, pre-baking the shell, cooking the fruit, and I didn't know what to do with the raw meringue/nut coating that covered the torte after it was chilled with the fruit in it, so I blasted it in the oven just to cook/brown it. That's the only reason I didn't give this recipe 5 stars, simply because of the confusion. All in all a lovely dessert, perfect with a cup of tea late in the evening. Thanks, NoraMarie!