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Gusstorte (Swiss Almond & Fruit Pastry)

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“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.”
READY IN:
1hr 10mins
YIELD:
10-12 thin slices
UNITS:
US

Ingredients Nutrition

  • 6 eggs
  • 1 cup granulated sugar
  • 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

Directions

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

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