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Ingredientes
- 2 c. Flour, Unbleached
- 1/4 c. Sugar
- 1 c. Butter, NO Margarine, Unsalt
- 2 x Egg Yolks
- 4 c. Fruit, Fresh, Canned, Frzn
- 1/2 c. Sugar,If Fresh Fruit Is Used
- 1/4 c. ,Water, If Needed
- 2 tsp Cornstarch
- 1 x Egg White
- 1 tsp Sugar
- 1/2 c. Almonds, Toasted, Sliced
- 2 tsp Sugar
- 1 tsp Vanilla Extract
- 1 c. Cream, Heavy, Whipped
Direcciones
- Mix flour and sugar. Cut in butter till mix resembles coarse crumbs. Add in egg yolks; mix to create 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 min, till pastry is hard and light brown.
- FILLING:Drain canned or possibly frzn fruit, reserving juice. Crush 1 c. of fresh fruit to make juice. Add in sugar to fresh fruit and let stand 1/2 hour. Drain juice and add in water to make 1 c.. Mix cornstarch and fruit juice. Cook over medium heat till thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Refrigeratethoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white till foamy. Gradually beat in the sugar. beat till stiff peakes are formed. Spread the meringue around the outside of the pastry shell.
- Press in the almonds so which they completly cover the sides. TOPPING:Gently fold sugar and vanilla into whipped cream.
- Spread over the fruit. Garnish with sliced toasted almonds, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 533 | |
| Calories from Fat 264 | 50% |
| Total Fat 30.16g | 38% |
| Saturated Fat 18.18g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 176mg | 7% |
| Potassium 175mg | 5% |
| Total Carbs 63.12g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 33.89g | 23% |
| Protein 4.83g | 8% |
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