PEAR & ALMOND CROUSTADES (tartlike pastry)

PASTRY: for a single pie:

2 cups flour

1 tsp salt

2/3 cup shortening

¼ cup icy water

FILLING:

4 ripe, but firm Bartlett Pears, peeled, cored, sliced

¼ cup apricot preserves

2 Tblsp brown sugar

2 Tblsp cornstarch

3/4 tsp almond extract

1/2 tsp cinnamon

TOPPING:

2 Tblsp flour

1 Tblsp butter

1 Tblsp brown sugar

2 Tblsp sliced almonds

Sift flour and salt together in bowl. Cut in shortening till size of peas. Sprinkle with water, 1 tsp at a time; mix lightly with fork. Gather dough together with fingers, press into ball. Refrigerate 1 hour.

Roll out pastry and place in 9” pie plate.

Place pears in medium bowl. Add preserves, brown sugar, cornstarch, extract & cinnamon. Toss to coat pears with mixture. Place pears in pie crust.

In small bowl, stir together flour, butter, brown sugar till crumbly. Sprinkle over top of fruit mixture, top with almonds.

BAKE: 400 degrees 20-25 minutes or till lightly browned. Let cool for at least 30 minutes to firm up filling before cutting.

Top with whipped cream