Engadiner nusstorte and banana pie recipe

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	Engadiner nusstorte			Banana pie
	100 GRAM BUTTER, cold in cubes 200 GRAM FLOUR 100 GRAM SUGAR 250 GRAM WALNUTS, chopped 4 TBSP RED CURRANT JELLY 1 EGG 1 CUP OF CREAM 2 TBSP HONEY			300 GRAM PUFF PASTRY 4 TBSP SUGAR 3 BANANAS, peeled and sliced lengthwise 4 CARDAMOM PODS, use inside seeds 2 TANGERINES, juice and rind 4 TBSP ORANGE LIQUEUR
Mix the flour with the butter, the egg and half of the sugar and knead this well. Roll it out and line a greased baking pan with it. Distribute the red currant jelly on the bottom. Heat the remaining sugar with the cream and add the nuts. Simmer for 5 minutes, add the honey and stir well. Put this mixture into the pie and bake the pie 50 minutes in the oven at 160 degrees Celsius. See also delicious recipes for hazelnut pie, caramel nut pie and another recipe for walnut pie. The 8th of May is "International Red Cross and Red Crescent Day". The Red Cross was established in Geneva, Switzerland by Henri Dunant in 1863. Click on culinary calendar for more links between cooking and historical events.			Roll out the puff pastry and line a greased rectangular baking pan with it. Arrange the bananas on the pastry. Put the tangerine juice and rind together with the cardamom and sugar and bring this to the boil; simmer for 5 minutes. Switch off the heat and add the liqueur. Drizzle this mixture over the bananas. Bake the pie 25 minutes at 180 degrees Celsius.