"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 sticks oleo 2 cups flour 2 TBSP water + 1 cup water Almond or apricot pastry paste 1 tsp almond extract or vanilla 3 eggs Confectioners sugar Almonds
Cut 2 sticks oleo in 1 cup flour Add 2 TBSP water - mix with fork until it cleans bowl. Cover cookie sheet with foil. Pat out and divide dough into 2 portions. Cover with almond (apricot) paste.
Melt 1 cup water and 1 stick oleo in saucepan. Add 1 tsp. almond extract or vanilla. Immediately dump 1 cup flour and beat vigorously until cleans bowl. Add 3 eggs at one time - beat vigorously with wooden spoon.
Put mixture over fruit within 1/4" of edge and seal (if you can)
Bake 1 hour at 350º Remove from oven.
Make confectioners sugar icing and pour over pastry. Sprinkle with almonds.
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