Yield: 15 servings
|3½ cup||All-purpose flour|
|¼ cup||Ground toasted almonds|
|⅔ cup||Granulated sugar|
|½ teaspoon||Ground nutmeg|
|3 cups||Sliced fresh peaches|
|3 cups||Sliced fresh pears|
|8 tablespoons||Cold water, up to ...|
|9 tablespoons||Cold water|
|2 cups||Thinly sliced peeled tart|
|2 tablespoons||Lemon juice|
|¾ cup||Powdered sugar|
|1 tablespoon||Milk (about)|
TOASTED ALMOND PASTRY
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.