TORTO FRUTAS
Line the sides of a baking-dish with a light puff-paste; cover the bottom with sliced pineapple; next, a layer of peeled sliced oranges, then sliced bananas and then a few thin slices of lemon. Sift a most generous supply of sugar between each layer. Repeat the layers until the dish is full and cover the top layer with chopped nuts. Lay over the top narrow strips of the pastry and bake slowly for an hour or more.
