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Fruit Torte Recipe
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Cup (16 tbs)|
|Fruit||4 Cup (64 tbs) (Fresh / Canned / Frozen)|
|Sugar||1⁄2 Cup (8 tbs) (If Fresh Fruit Is Used)|
|Water||1⁄4 Cup (4 tbs)|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 4915 Calories from Fat 2757
% Daily Value*
Total Fat 312 g479.7%
Saturated Fat 176.1 g880.5%
Trans Fat 0 g
Cholesterol 1182.8 mg
Sodium 206.6 mg8.6%
Total Carbohydrates 490 g163.4%
Dietary Fiber 19.6 g78.5%
Sugars 241.9 g
Protein 56 g111.9%
Vitamin A 224.7% Vitamin C 200.8%
Calcium 47.7% Iron 81.8%
*Based on a 2000 Calorie diet
Cut in butter until mixture resembles coarse crumbs.
Add egg yolks; mix to form dough.
Press into bottom and sides of 10-inch springform pan.
Dough should come 1 1/2 inches up sides.
Bake in preheated 375 Â°F oven 20 to 25 minutes, until pastry is firm and light brown.
Prepare filling: Drain fruit; reserve juice.
Crush 1 cup fresh fruit to make juice.
Add sugar to fresh fruit; let stand 1/2 hour.
Drain juice; add water to make 1 cup.
Mix cornstarch and fruit juice; cook and stil 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.
Make coating: Beat egg white until foamy.
Gradually beat in sugar; beat until stiff peaks form.
Spread meringue around outside of pastry shell.
Press in almonds so they completely cover sides.
Prepare topping: Gently fold sugar and vanilla into whipped cream.
Spread over fruit.
Garnish with sliced toasted almonds, if desired.