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Almond Melon Tart The Best Recipes

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Almond Melon Tart

"Any kind of melon can be used for this recipe--honeydew, cantaloupe, Persian, casaba, Santa Claus, Juan Canary, Crenshaw, Muscatine. A good summery tart."

Ingredients :

  • 1/2 (11 ounce) package pie crust mix
  • 1 cup sour cream
  • 1 egg
  • 1 cup ground blanched almonds
  • 1/2 cup light corn syrup
  • 1/4 teaspoon almond extract
  • 1/2 cup soft style cream cheese with pineapple
  • 1 cantaloupe, peeled and seeded
  • 1/2 mango, peeled and seeded
  • 1/4 cup apple jelly

Instructions :

Prep : 30M Cook : 8M Ready in : 3H
  • In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan.
  • In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack.
  • In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
  • Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours.
  • Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.

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