Update my dinner status, I'm making this tonight.
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
TOASTED ALMOND PASTRY
- 1/4 c Ground toasted almonds
- 8 tb Cold water, up to ...
FILLING
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
