Pasta Fruitou

A rich pastry topped with preserves, nuts and candied fruit, covered with a lattice c rust.

1 c. butter 1 c. sifted confectioners' sugar
1 whole egg
1 egg yolk
2 T. milk
4 c. sifted flour
½ c. peach preserves
½ c. chopped walnuts
1 c. chopped candied fruit

Cream butter and sugar together until very fluffy. Add egg and egg yolk, beating well until blended. Slowly add milk to
mixture. Stir in flour gradually, to make a soft dough. Reserve 1/3 of the dough. Grease a 9x11-inch pan. Roll out
two-thirds of the enough and press into the pan. Cover the dough with the preserves, then candied fruit and finally with
the walnuts. Take the remaining one-third of the batter and roll out. Cut into long strips and cover the walnuts with a
lattice topping of the strips. Brush with a beaten egg or milk, decorate the top with halved candied cherries and bake in a
preheated 350 degree oven for 35 minutes. Cut into small squares and remove from pan while still warm.