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LOCATION: Recipes >> German >> Obsttorte

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Obsttorte (Fruit Torte)
Servings: 8

2 c flour
1/4 c sugar
1 c butter
2 egg yolks

4 c fresh fruit
1/2 c sugar
1/4 c water
2 T cornstarch

1 egg white
1 T sugar
1/2 c sliced almonds, toasted

2 T sugar
1 t vanilla extract
1 c heavy cream, whipped

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.

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.

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.

Gently fold sugar and vanilla into whipped cream. Spread over the
fruit. Garnish with sliced toasted almonds, if desired.

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