almond melon tart

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs


• in a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. turn dough 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 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 melon and mango. cut into squares or wedges, and serve immediately.