Almond Melon Tart Recipe

Ingredients
<br>- ½ (11 ounce) package pie crust mix
<br>- 1 cup sour cream
<br>- 1  egg
<br>- 1 cup ground blanched almonds
<br>- ½ cup light corn syrup
<br>- ¼ teaspoon almond extract
<br>- ½ cup soft style cream cheese with pineapple
<br>- 1  cantaloupe, peeled and seeded
<br>- ½  mango, peeled and seeded
<br>- ¼ cup apple jelly
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese.  Spread atop the almond mixture.
<br>step 4: 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.
<br>step 5: 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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Ingredients
- ½ (11 ounce) package pie crust mix
- 1 cup sour cream
- 1 egg
- 1 cup ground blanched almonds
- ½ cup light corn syrup
- ¼ teaspoon almond extract
- ½ cup soft style cream cheese with pineapple
- 1 cantaloupe, peeled and seeded
- ½ mango, peeled and seeded
- ¼ cup apple jelly

Directions
step 1: 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.
step 2: 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.
step 3: In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
step 4: 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.
step 5: 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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