Almond Melon Tart

A sweet almond custard is baked in a sour cream pie crust, topped with a tangy cream cheese and sour cream topping, and adorned with slices of fresh melon and mango. Just before serving, it 's brushed with an apple jelly glaze.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 437 Calories

Ingredients

• 1 egg
• 1 cup sour cream
• ½ cup light corn syrup
• 1 cup ground blanched almonds
• ¼ teaspoon almond extract
• ½ (11 ounce) package pie crust mix
• ½ cup soft style cream cheese with pineapple
• 1 cantaloupe, peeled and seeded
• ½ mango, peeled and seeded
• ¼ cup apple jelly

Recipe Instructions

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.