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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.


Ingredients Needed For Gusstorte
* 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 1 9 inch circle refrigerated pastry dough

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

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Sunday, February 25, 2018, 10:02 am

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