Yield: 15 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Shortening |
| 3½ cup | All-purpose flour |
| ¼ cup | Ground toasted almonds |
| ⅔ cup | Granulated sugar |
| ⅓ cup | Flour |
| ½ teaspoon | Ground nutmeg |
| 1 dash | Salt |
| 3 cups | Sliced fresh peaches |
| 3 cups | Sliced fresh pears |
| 1 teaspoon | Salt |
| 8 tablespoons | Cold water, up to ... |
| 9 tablespoons | Cold water |
| 2 cups | Thinly sliced peeled tart |
| \N \N | Cooking apples |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Butter |
| ¾ cup | Powdered sugar |
| 1 tablespoon | Milk (about) |
TOASTED ALMOND PASTRY
FILLING
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 (15½ x 10½ 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.