Peach Tarte Tatin - cooking recipe

Ingredients

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

Preparation

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