Peach Tarte Tatin

In medium bowl, stir flour, salt, and 3 tablespoons sugar. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter until mixture resembles coarse crumbs.

Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing with a fork after each addition until dough is just moist enough to hold together.

Shape dough into a disk; wrap with plastic wrap and refrigerate until firm, about 30 minutes.

Meanwhile, in heavy 12-inch skillet with oven-safe handle, heat lemon juice, 1 cup sugar, and 6 tablespoons margarine or butter over medium-high heat until mixture boils. Place peaches in skillet, pitted side down. Cook 10 minutes. Carefully turn peaches over; cook 8 to 12 minutes longer until syrup is caramelized and thickened.

Preheat oven to 425 degrees F. Just before peaches are done, on lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Place dough on top of peaches in skillet; fold edge of dough under to form a rim around edge of peaches. With knife, cut six 1/4-inch slits in dough so steam can escape during baking. Bake tart 25 minutes or until crust is golden.

When tart is done, place large platter over top of tart. Quickly turn skillet upside down to invert tart. Cool 1 hour to serve warm or cool completely to serve later.