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Glarner Pastete
Two Fillings for the Price of One
Preparation info
- Servings
8
- Difficulty
Easy
Appears in
By Andie Pilot
Published 2025
Half filled with plum paste and half with almond paste, this flaky tart from Glarus is made in numerous bakeries throughout the region, and sometimes in celebration of the canton’s patron saint, Fridolin. Little individual versions of the tart are called Beggeli and filled with either plums or almonds.
Ingredients
Plum filling
Method
Plum filling
Place the dried plums in a bowl, cover with tea, and let steep for about 30 minutes.
Drain the plums, reserving the tea liquid. Add the kirsch and cinnamon to the plums and, using an immersion blender or food processor, make a paste. If it seems too thick (it should be spreadable), add some of the reserved tea, a tablespoon at a time.</