Instructions: Preheat oven to 425. In large bowl combine nectarines, 1/2 cup brown sugar, 3 TB baking mix and 3/4 tsp cinnamon. Transfer to 6 cup baking dish; bake 30 minutes. Meanwhile, in small skillet over high heat toast almonds until lightly browned, about 1 minute; cool 5 minutes.

Crush 1/2 cup almonds between hands; set aside remaining almonds. In large bowl combine crushed almonds with remaining baking mix, brown sugar and cinnamon. Stir in 1/2 cup milk until dough forms. Turn out dough onto lightly floured surface; knead lightly. Roll out dough into 1/2" thick rectangle; cut into 1/2" thick strips. Arrange strips over nectarine mixture to form lattice, patching as necessary. Brush with remaining milk. Bake tart 12-15 minutes or until fruit is bubbling and lattice is golden. During last 3 minutes of baking time sprinkle with remaining almonds. If desired, brush lattice with warm fruit juices to glaze.
*Note: Use nectarines or peaches. If fresh is not available, use thawed frozen fruit.

Yield: 8 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.