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 ==
# 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 pre-made 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 spring-form 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.
__NOTOC__
Category:Swiss Desserts
Category:Pie Recipes
Category:Almond Recipes
Category:Dried apricot Recipes
Category:Dried peach Recipes
Category:Dried pear Recipes
Category:Prune Recipes