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
 * 1 1/2 	cups blanched almonds, ground
 * 1 	cup mashed, cooked dried fruit (,, prunes, apricots, pears or peaches)

Pastry

 * 1 	cup flour
 * 1/3 	cup cold unsalted butter
 * 2 	tablespoons cold water or 1 9 inch circle refrigerated pastry dough

Directions
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" 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.