Gusstorte (Swiss Almond & Fruit Pastry)

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 350u00b0F 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.

* Per serving · 4 servings · Values may vary.