Swiss Nut Torte

Directions

1. 1
   Beat butter until fluffy.
2. 2
   Mix flour, 1/2 cup of sugar and salt.
3. 3
   Add to
4. 4
   butter.
5. 5
   Beat
6. 6
   until crumbly.
7. 7
   Combine egg, rum and lemon peel.
8. 8
   Stir
9. 9
   into flour mixture until moistened. Divide dough into thirds. Pat
10. 10
    1/3 into a 10-inch spring-form pan, 1/3 on sides, 1-inch high.
11. 11
    On wax paper, roll last third into a rectangle, 1/4-inch
12. 12
    thick.
13. 13
    Cover and chill the crust and rectangular dough for 30 minutes.