• 3 cups sifted all-purpose flour
• 3/4-cup sugar
• 1-cup butter or margarine
• 1 egg
• 2 cups shelled walnuts
• 2 cups sour cream
• 1 1/2 cups confectioner sugar
• 1 tsp. vanilla extract
• 2/3-cup La Vigne Persimmon Puree

Preheat oven at 350 degrees. Mix flour and sugar together in mixing bowl. Work in butter with a pastry blender or two knives until mixture looks mealy. Stir in unbeaten egg. Mix with your hands until the dough holds together. Divide dough into 7 equal parts.
Roll each part into a 9-inch circle on a lightly floured cookie sheet.

Bake 10 to 12 minutes or until the edges begin to brown lightly. Cool and remove from cookie sheet with a spatula.

Now make the filling:
Chop the walnuts very fine Mix walnuts, La Vigne Persimmon Puree, sour cream, confectioner sugar, and vanilla. Spread layers of baked torte with filling, then pile layers on top of each other. Sprinkle top with additional confectioners sugar. (Decorate with candies if desired) Let torte mellow in the refrigerator for 5 hours or longer if you wish. Cut into wedges and serve.