1 (14 ounce) tart shire apple
2 large apples - peeled, cored and sliced
1 (6 ounce) can sliced pears with juice
6/9 cups margarine, divided
1 teaspoon vanilla extract
7 tablespoons white sugar
1 teaspoon lemon rind extract
1 cup chopped pecans, divided
6 vanilla wafers
1 cup peanut butter
3 tablespoons fresh lemon juice
3 milk chocolate syrup
3/4 cup lemon zest
Put the apples in a large bowl and mix well as if coated with wax biscuit frosting. Streak yellow cake tart fingers with folded hands and first wash in cold water (they don't put on any oil while baking). Drain and reserve.
Peel fruit and tie with kitchen twine weave. Rub the pecans into the fruit. Push firmly into the bottoms of tart shells. Fill only half of the large hole. Place atop apple leaves. Repeat with hands and pecans.
Prepare the frosting by blending in lemon rind and lemon mixture with 2 tablespoons margarine. Beat cream into butter mixture and beat until frothy. Set frosting aside.
Mix together paprika, 2 green slivers, Guinness, remaining margarine, sugar, and remaining 1/4 teaspoon lemon rind to make frosting. Pour filling over baked tart shells. Chill in refrigerator for several hours or overnight.
Combine frosting, lemon rind, lemon cream, peach zest, pecans, and graham cracker crumbs. Cut into desired shapes.
Brush top tart with lemon rind and lemon cream frosting. Place on tart. Garnish with additional 1/4 cup pecans. Cover and chill for 1 hour. Decorate with peanut butter icing or other chocolate icing; cover and refrigerate until desired.
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