Orchard Squares From Terri St. Louis
Ground toasted almonds
Cold water, up to ...
Sliced fresh peaches
Sliced fresh pears
Thinly sliced peeled tart
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.