| | Fruit Torte
2 cups of flour
1/4 cup of sugar
1 cup of unsalted butter
2 egg yolks
Filling:
3 to 4 cups of canned fruit of your choice, drained, reserve liquid
1/4 cup of water if needed
2 tablespoons of cornstarch
Almond Coating
1 egg white
1 tablespoon of sugar
1/2 cup of toasted sliced almonds
Topping:
2 tablespoons of sugar
1 teaspoon of vanilla extract
1 cup of heavy whipping cream, whipped
Preheat oven to 375ºF.
To prepare pastry, mix flour and sugar together in bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg yolks; mix to form smooth dough.
Press dough into bottom and 1 1/2 inches up sides of 10 inch springform pan. Bake for 20 to 25 minutes, or until pastry is firm and light brown.
To prepare filling, add enough water to reserved can liquid to make 1 cup liquid. Combine can liquid and cornstarch in saucepan; cook over medium heat stirring constantly until thickened.
Place fruit in baked pastry shell. Pour thickened can liquid on top; refrigerate at least 3 hours.
To make almond coating, beat egg white in bowl until foamy. Gradually beat in sugar; beat until stiff peaks form.
Remove torte from springform pan. Spread almond coating around outside of pastry shell. Press in almonds so that they completely cover sides of torte.
To prepare topping, gently fold sugar and vanilla into whipped cream. Spread over fruit. Serves 8 - 10 |
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