Almond Melon Tart So Tasty

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Almond Melon Tart

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

Ingredients :

half of (eleven ounce) bundle pie crust mix
1 cup sour cream
1 egg
1 cup floor blanched almonds
half of cup mild corn syrup
1/four teaspoon almond extract
1/2 cup gentle style cream cheese with pineapple
1 cantaloupe, peeled and seeded
half of mango, peeled and seeded
1/4 cup apple jelly

Instructions :

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

In a small mixing bowl integrate pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead approximately 12 instances, or till dough is company sufficient for smooth handling. Spray a ten inch round tart pan with a removable backside with cooking spray. Press dough calmly onto the bottom and up the edges of the pan.
In some other bowl beat egg barely. Stir in almonds, corn syrup, and almond extract. Pour aggregate into tart shell, spreading flippantly. Bake at 375 levels F ( 190 levels C) for 25 to 30 minutes, or until crust is brown and filling set. Cool in pan on a wire rack.
In a small blending bowl, stir collectively remaining 3/4 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 relax for up to 2 hours.
Before serving, soften the apple jelly over medium warmness in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve without delay.

Notes :

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