Gusstorte Swiss Almond Fruit Pastry Recipes

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

Steps:

• Preheat oven to 450°F.
• Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated.
• Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife. Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill. Repeat procedure with second pastry sheet, leaving round on floured surface.
• Beat remaining egg with a fork and brush some over top of second round. Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
• Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet). Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream. Immediately cover with decorated round and press edges together lightly. Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
• Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes. Serve warm.

Steps:

• 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°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.

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

Steps:

• Preheat oven to 350.
• Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
• (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
• Mix cream cheese, egg yolk, almond extract and sugar.
• Spread over 1st layer.
• Unroll 2nd package of crescent rolls and stretch to fit over the top.
• Slightly beat egg white and brush on top layer of crescent rolls.
• Sprinkle with additional sugar, then sliced almonds.
• Bake 20-25 minutes, till golden brown.
• Cool completely before cutting.

Steps:

• Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
• Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
• Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

Steps:

• Pulse almonds in a food processor until finely ground. Add granulated sugar, butter, 1 egg, salt, and cinnamon; process until smooth.
• Preheat oven to 400 degrees. Whisk remaining egg with 1 tablespoon water. On a lightly floured surface, cut pastry into 6 four-inch-squares and transfer to a parchment-lined baking sheet. Brush edges of pastry with egg wash. Spread 2 teaspoons almond mixture in center of each square; top with 4 pieces fruit. Sprinkle each tart with some turbinado sugar.
• Bake until tarts are golden brown and fruit has softened, 22 to 25 minutes. Let cool on a wire rack, 20 minutes. Sprinkle with flowers; serve.

Steps:

• Grease a 12" spring form pan and put aside until needed.
• For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
• Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
• Now add the cream immediately and let it boil down, remove from heat and allow to cool.
• For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
• Cut the dough into three peices, two of the same size and one slightly smaller.
• Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
• Form a roll with the third piece and place it on the sides of the spring form pan .
• Pour the filling evenly on the bottom, and then cover the cake with the top peice.
• Bake in the oven at lower level at 400°F for 40-45 minutes.
• Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.