Ingredients for Gusstorte Swiss Almond Fruit Pastry
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How to Make Gusstorte Swiss Almond Fruit Pastry
- Preheat oven to 350°F (175°C).
- Prepare the fruit: In a small saucepan, combine dried fruit and ½ cup water. Bring to a simmer, then reduce heat and cook until fruit is softened (about 10-15 minutes).
- Drain well and let cool slightly. Puree to a thick, chunky pulp using a food processor.
- Make the pastry: In a large bowl, cut chilled butter into flour using two forks or a pastry blender until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough forms a ball. Knead gently on a lightly floured surface until smooth; do not overwork.
- Wrap in plastic and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, beat eggs until thick and pale yellow. Gradually beat in sugar, 1 tablespoon at a time, until well combined.
- Gently fold in the slivered almonds. Add green food coloring if making a Witch Pie.
- Roll out chilled pastry dough on a lightly floured surface. Fit into a 9-inch greased springform pan.
- Spread the cooled fruit pulp evenly over the pastry crust.
- Pour the almond mixture over the fruit.
- Bake for 30-40 minutes, or until the filling is set and lightly golden brown.
- Let cool completely on a wire rack before removing the sides of the springform pan.
- Slice and serve chilled. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
28g
Carbs
15g
