Glarner Pastete
A traditional Glarus specialty, this sweet puff pastry tart is divided in half, one side filled with a sweet almond paste and the other with a prune (plum) filling. It's often decorated with a floral pattern and dusted with powdered sugar.
🧂 Ingredients
- 500 g Puff pastry
- 150 g Dried prunes(pitted)
- 2.5 dl Hot water
- 2 tbsp Kirsch
- 1 tsp Cinnamon
- 120 g Ground almonds
- 50 g Sugar
- 1 tbsp Lemon juice
- 1/2 tsp Lemon zest
- 1 large Egg
- for dusting Powdered sugar
👨🍳 Instructions
- 1
For the prune filling: Place the dried prunes in a bowl, cover with hot water, and let steep for at least 2 hours or overnight. Drain the prunes, reserving some of the soaking liquid. Puree the prunes with kirsch and cinnamon until a thick paste forms. If too thick, add a tablespoon of the reserved soaking liquid.
- 2
For the almond filling: In a bowl, mix ground almonds, sugar, lemon juice, lemon zest, and the egg until a creamy, spreadable paste forms.
- 3
Preheat oven to 200°C (400°F). Roll out half of the puff pastry to about 5mm thickness and cut into a 27cm (10-inch) circle. Place on a baking sheet lined with parchment paper.
- 4
From the remaining puff pastry, cut 2cm wide strips. Brush the edge of the pastry circle with water and arrange the strips around the edge to create a rim.
- 5
Spread the prune filling on one half of the pastry base and the almond filling on the other half, leaving the 2cm border clear.
- 6
Roll out the second half of the puff pastry and cut another 27cm circle. Cut 8 radiating slits from the center towards the edge, creating a petal-like effect. Place this pastry lid over the fillings, aligning it with the base. Gently press the edges to seal.
- 7
Bake for approximately 30-35 minutes, or until the pastry is golden brown and puffed.
- 8
Let the Glarner Pastete cool completely on a wire rack. Dust generously with powdered sugar before serving.
💡 Pro Tips
- ✓To create a more decorative, flowery look, you can add half-moon shapes cut from leftover pastry along the petals of the top layer before baking.
- ✓If the pastry seems too soft to handle, chill it in the refrigerator for about 15-30 minutes before proceeding.
- ✓Traditionally, the Glarner Pastete is made with a specific floral pattern, but a simple round tart with decorative slits is also acceptable.
🔄 Variations
- Some historical recipes mention a filling made with apples and raisins instead of prunes.
- Individual, smaller versions of the Glarner Pastete are known as 'Beggeli' and are filled with either prune or almond paste.