Gusstorte (Swiss Almond & Fruit Pastry) - cooking recipe

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 9 inches circle refrigerated pastry dough

Preparation

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\u00b0F 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.