Gusstorte

Description
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

 * 6 eggs
 * 1 cup granulated sugar
 * 1½ cups blanched almonds, ground
 * 1 cup mashed, cooked dried fruit (prunes, apricots, pears or peaches)

Pastry

 * 1 cup flour
 * ⅓ cup cold unsalted butter
 * 2 tablespoons cold water
 * or 1 x 9 inch 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 pre-made 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" well greased spring-form 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.