-PASTRY-
2 c Flour; Unbleached 1 c Butter; NO Margarine, Unsalt
1/4 c Sugar 2 ea Egg Yolks
FILLING
4 c Fruit; Fresh, Canned, Frozen 1/4 c ;Water, If Needed
1/2 c Sugar;If Fresh Fruit Is Used 2 T Cornstarch
ALMOND COATING
1 ea Egg White 1/2 c Almonds; Toasted, Sliced
1 T Sugar
TOPPING
2 T Sugar 1 c Cream; Heavy, Whipped
1 t Vanilla Extract
CAKE: Mix flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Add egg yolks; mix to form dough. Press dough into
bottom and sides of a 10-inch springform pan. Dough should come 1 1/2
inches up the sides. Bake in a preheated 375 degree F. oven for 20 to
25 minutes, until pastry is firm and light brown. FILLING: Drain
canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit
to make juice. Add sugar to fresh fruit and let stand 1/2 hour.
Drain juice and add water to make 1 cup. Mix cornstarch and fruit
juice. Cook over medium heat until thickened. Place whole fruit in
baked pastry shell. Pour thickened fruit juice over top. Chill
thoroughly. Carefully remove torte from springform pan. ALMOND
COATING: Beat egg white until foamy. Gradually beat in the sugar.
beat until stiff peakes are formed. Spread the meringue around the
outside of the pastry shell.
Press in the almonds so that they completly cover the sides. TOPPING:
Gently fold sugar and vanilla into whipped cream.
Spread over the fruit. Garnish with sliced toasted almonds, if
desired.
Yields
8 servings