Sunday, August 27, 2006

Pie Recipes #63 - Fideriser Torte Recipe

Fideriser Torte

This is a hearty torte made only in the Praettigauer Valley of the Canton Graubuenden in Switzerland. In my hometown, we often eat this for Vieri (roughly translated as Foursies) our 4 o'clock snack to carry us over to dinnertime. It is great with a cup of tea.Kirsch is a Swiss alcohol made of cherries and can be found in most liquor stores as Kirsch or Kirschwasser. Most likely it will be the cheaper Austrian Kirsch -- inferior for drinking, but fine for baking needs.

Almonds 3/4 c
Butter 1/4 c
Brown sugar 1/2 c
Egg, beaten 1
Kirsch 1 tbsp
Flour 1 c
Lemon peel, grated1 tbsp
Cinnamon 1/2 tsp
Salt pinch
Cassis jam 1/2 c
Egg yolk, beaten 1
Milk 1/2 tbsp

Preheat your oven to 180 C (360 F).In a processor, finely grind the almonds. Set aside 2 tbsp for use in the torte pan later.In a large bowl, cream the butter. Add the sugar and cream until smooth. Add the egg and beat with an electric mixer for 2-3 minutes until smooth.While still mixing, add the kirsch in a stream.In a separate bowl, combine the flour, lemon peel, cinnamon, and salt. Add to the liquid mixture and gently combine.Add the main bulk of the ground almonds and gently combine.Butter a springform torte dish and coat with the reserved ground almonds. Add half of the pie dough and press down evenly with a fork.Spread the cassis jam over the pie dough, leaving a 1 cm (1/2 inch) border of dough.On a floured counter, use your hands to form the remaining pie dough into a cover. Place it over the jam and use your fingers to seal the edge.In a small bowl, mix together the egg yolk and milk. Brush this over the surface of the torte. Bake in the oven for 45 minutes.


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