DOUGH:

3 1/2 c. flour
2 sticks plus 1 tbsp. unsalted butter
1/2 c. sugar
2 eggs
1 tsp. baking powder

FILLING:

3 to 4 apples, thinly sliced or 2 to 3 pears, thinly sliced

GLAZE:

1 egg
2 tbsp. sour cream
2 tbsp. apricot jam (or jelly, if you can find it)
1 tbsp. lemon juice
1/2 tsp. almond extract
1 tbsp. sugar
1/4 tsp. cinnamon
2 tbsp. finely chopped nuts

1. Preheat oven to 350 degrees.

2. For dough, cream butter and sugar. Add eggs. Add flour and baking powder.

3. Knead lightly, just until mixture forms a ball.

4. Press dough into 2 (9 inch) springform pans or 1 jelly roll size pan. Or freeze 1/2 of dough. It should come up sides of pan about 1/2 inch.

5. Arrange fruit slices on dough in a spiral. Keep torte in refrigerator while you make glaze.

6. Mix first 5 glaze ingredients in blender or food processor. All chunks of apricot should be gone. Pour over fruit.

7. Sprinkle with cinnamon sugar and nuts. Bake for 35 minutes.