Almond Melon Tart Good Recipes

Friday, November 18, 2022

Almond Melon Tart

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

Ingredients :

half (eleven ounce) bundle pie crust blend
1 cup bitter cream
1 egg
1 cup ground blanched almonds
half cup light corn syrup
1/four teaspoon almond extract
half cup soft style cream cheese with pineapple
1 cantaloupe, peeled and seeded
1/2 mango, peeled and seeded
1/four cup apple jelly

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

In a small blending bowl combine pie crust blend and 1/four cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead approximately 12 times, or till dough is corporation sufficient for clean coping with. Spray a ten inch spherical tart pan with a detachable backside with cooking spray. Press dough flippantly onto the lowest and up the perimeters of the pan.
In some other bowl beat egg barely. Stir in almonds, corn syrup, and almond extract. Pour aggregate into tart shell, spreading evenly. Bake at 375 levels F ( one hundred ninety tiers C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a cord rack.
In a small blending bowl, stir collectively final three/4 cup bitter cream and cream cheese. Spread atop the almond combination.
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, soften the apple jelly over medium warmth in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve straight away.

Notes :

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