10 nectarines, about 2-1/2 pounds, pitted and

sliced about 8 cups*

1/2 cup + 1/3 cup packed light brown sugar,

divided

3 tablespoons + 2-1/4 cups all-purpose baking

mix, such as Bisquick, divided

1-1/4 teaspoon ground cinnamon, divided

3/4 cup sliced natural almonds, divided

1/2 cup + 1 tablespoons milk, divided

Preheat oven to 425o. 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