Peach Tarte Tatin

• 1 c. cake flour
• 2 Tbsp. granulated sugar
• 3 Tbsp. cold margarine, cut into pieces
• 2 to 3 Tbsp. ice water
• 1 (16 oz.) can sliced apples, drained
• 1 (16 oz.) can sliced peaches in their own juice, drained
• 1/2 c. granulated sugar
• 1/4 tsp. ground nutmeg
• 1 Tbsp. lemon juice
• 1/4 c. granulated sugar
• 2 Tbsp. margarine

1. Combine flour and 2 tablespoons sugar in medium bowl with pastry blender or 2 knifes; cut in cold margarine until mixture resembles coarse crumbs.
2. Sprinkle in water, 2 tablespoons at a time, mixing lightly with a fork after each addition, until pastry just holds together.
3. Cover dough; refrigerate 15 minutes.
4. Roll pastry on lightly floured surface into an 11-inch circle; cover loosely with plastic wrap and set aside.

cake flour, sugar, cold margarine, water, apples, peaches, sugar, ground nutmeg, lemon juice, granulated sugar, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910309 (may not work)