Gusstorte (Swiss Almond & Fruit Pastry)

Recipe by HeatherFeather
READY IN: 1hr 10mins


  • 1 12
    cups blanched almonds, ground
  • 1
    cup mashed cooked dried fruit (prunes, apricots, pears or peaches)
  • Pastry
  • 1
    cup flour
  • 13
    cup cold unsalted butter
  • 2
    tablespoons cold water or 9 inches circle refrigerated pastry dough


  • Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
  • Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
  • Have this done in advance and at room temperature when ready to fill pastry.
  • 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.
  • Add water a little at a time, mixing until the dough starts to form up a ball.
  • 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.
  • Cover in plastic and chill while preparing filling.
  • If you prefer, you may substitute a premade refrigerated pastry dough.
  • Beat the eggs until they are thick and lemony.
  • Beat in the granulated sugar 1 Tbsp at a time.
  • Fold in the nuts.
  • Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
  • Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
  • Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set.
  • Chill, then remove sides of pan carefully, slice and serve.
  • Store in the refrigerator.