Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------TOASTED ALMOND PASTRY------------------------
1 1/4 c Shortening 1 ts Salt
3 1/2 c All-purpose flour 8 tb Cold water, up to ...
1/4 c Ground toasted almonds 9 tb Cold water

--------------------------FILLING-------------------------------
2/3 c Granulated sugar 2 c Thinly sliced peeled tart
1/3 c Flour Cooking apples
1/2 ts Ground nutmeg 2 tb Lemon juice
1 ds Salt 2 tb Butter
3 c Sliced fresh peaches 3/4 c Powdered sugar
3 c Sliced fresh pears 1 tb Milk (about)

Pastry: Cut shortening into flour, almonds and salt in large bowl
until particles are size of small peas. Sprinkle in water, 1 T at a
time, tossing with fork until all flour is moistened and pastry
almost cleans side of bowl (add 1 to 2 t additional water if
necessary). Gather dough into a ball; cut in half. Shape each half
into flattened round on lightly floured cloth-covered surface. Roll
1 round into a rectangle 18 x 13 inches, with floured cloth-covered
rolling pin. Fold pastry into fourths; unfold and ease into ungreased
jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat oven to 425
degrees. Mix granulated sugar, flour, nutmeg and salt in large bowl.
Stir in peaches, pears and apples. Turn into pastry-lined pan.
Drizzle with lemon juice. Dot with butter. Roll other round of pastry
into rectangle 17 x 12 inches. Fold into fourths; cut slits so steam
can escape. Place over filling and unfold; seal and flute. Bake 35
to 40 minutes or until crust is brown and juice begins to bubble
through slits in crust; cool slightly. Mix powdered sugar and milk
until smooth; drizzle over crust. Cut into about 3 inch squares.
Serve warm or cold and if desired with ice cream.

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