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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 |
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- 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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