Orchard squares from terri st. louis

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
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.

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