GUSSTORTE (SWISS ALMOND & FRUIT PASTRY)
Posted by request, 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.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 10-12 thin slices
Number Of Ingredients 7
Steps:
- 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.
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King Shatix Ug
[email protected]The Gusstorte was okay, but I've had better. I probably won't make this recipe again.
Rahman 58
[email protected]I don't recommend this Gusstorte recipe. It's too complicated and the end result is not worth the effort.
Al Mourning
[email protected]The Gusstorte was a disappointment. The crust was tough and the filling was bland. I won't be making this recipe again.
Shiza Khalid
[email protected]I'm so glad I tried this Gusstorte recipe! It's a delicious and unique dessert that I'll definitely be making again.
Benjamin Pruett
[email protected]The Gusstorte was a lot of work, but it was worth it. It's a beautiful and impressive dessert that's perfect for special occasions.
Prem Sharma
[email protected]I found the Gusstorte to be a bit dry. I think I would add more butter or oil to the dough next time.
S. Harris
[email protected]The Gusstorte was a bit too sweet for my taste, but it was still a good dessert. I might try reducing the amount of sugar next time.
Anasia Buchanan
[email protected]I'm not much of a baker, but I was able to make this Gusstorte with no problems. It's a great recipe for beginners.
Mawanda
[email protected]This Gusstorte recipe is a keeper! It's easy to follow and the results are amazing. I highly recommend it.
Joackim Musafiri
[email protected]I wasn't sure how the Gusstorte would turn out, but I was pleasantly surprised! The crust was flaky and the filling was flavorful. I'll definitely be making this again.
Rashim Butsitsi
[email protected]The Gusstorte was a bit more challenging to make than I expected, but it was totally worth it. The end result was a beautiful and delicious pastry that was enjoyed by everyone who tried it.
Q Gameroom
[email protected]I've made this Gusstorte recipe several times now and it's always a hit. It's the perfect dessert for any occasion, from casual gatherings to special celebrations.
Sidney Bryant
[email protected]The Gusstorte turned out even better than I had hoped! The pastry was crispy and golden, and the fruit filling was perfectly balanced between sweet and tart. My family and friends were all raving about it.
Tanveerahmid Ahmid
[email protected]This Gusstorte recipe was an absolute delight! The combination of sweet almonds, tart fruits, and flaky pastry was a match made in heaven. I followed the recipe closely and found it to be very easy to follow, even for a novice baker like myself.