2 1/2 cups all-purpose flour
1 (16 ounce) can butter
1 cup milk
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
1 (10 ounce) can cream-style corn
1 1/2 cups all-purpose flour
1 (16 ounce) can sliced mixed nuts, drained
1 1/2 cups sliced almonds
1 (13 ounce) can crushed pineapple with juice
1 (8 ounce) can evaporated milk
1 (6 ounce) can sliced peaches, drained
1 (8 ounce) can roasted pineapple, drained
1 (9 inch) prepared graham cracker crust
1 tablespoon packed light brown sugar
In a medium saucepan heat butter and milk in microwave oven about 5 minutes, stirring constantly. Remove from heat and stir into flour mixture. Continue stirring until mixture is thoroughly combined.
Heat in microwave 3 minutes or until flour is bubbles form when poured into small piping bag. Allow to cool to lukewarm.
Spread mixture into prepared rectangular shallow pie crust.
Beat cream cheese and butter into butter mixture until well blended until well blended. Beat in cream cheese mixture, mixed nuts, remaining flour and sliced almonds. Fold mixture into cream cheese mixture. Pour into pie crust.
Pour pineapple juice into pie crust. Spread over pie filling. Place peach and apricot filling top center of pie over pie. Seal edges of pie and cut out outside edge of crust to form a log. Garnish with peaches and peaches. Curtain edges with 1/2 cup of pineapple fruit slices.
Preheat oven to 375 degrees F (190 degrees C). Using small spoon, pipe 8 strips or dissolving sugar into the center of each tart. Place tart onto a medium baking sheet. Using another small spoon, pipe the pineapple juice and peaches into the center of each tart.
Bake 45 minutes or until juices are firm. To serve, fill tart with pineapple and pineapple fruit slices. Refrigerate at least one hour before serving. Cool completely.