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1
Method:1.
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In a small mixing bowl combine pie crust mix and 1/4 c. lowfat sour cream; stir until moistened.
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Turn dough onto a generously floured surface.
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Knead about 12 times, or possibly until dough is hard sufficient for easy handling.
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Spray a 10 inch round tart pan with a removable bottom with the cooking spray.
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Press dough proportionately onto the bottom and up the sides of the pan.
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2.
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In another bowl beat egg slightly.
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Stir in almonds, corn syrup, and almond extract.
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Pour mix into tart shell, spreading proportionately.
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Bake at 375 degrees F ( 190 degrees C) for 25 to 30 min, or possibly until crust is brown and filling set.
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Cold in pan on a wire rack.
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3.
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In a small mixing bowl, stir together 1/4 c. lowfat sour cream and cream cheese.
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Spread atop the almond mix.
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4.
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Using a cheese slicer or possibly a vegetable peeler, thinly slice the peeled melon and mango or possibly papaya.
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Arrange the fruit slices atop the filling.
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Cover and refrigeratefor up to 2 hrs.
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5.
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Before serving, heat the apple jelly over medium heat in a small saucepan.
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Brush onto melon and mango.
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Cut into squares or possibly wedges, and serve immediately.
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Any kind of melon can be used for this recipe-honeydew, cantaloupe, Persian, casaba, Santa Claus, Jan Canary, Crenshaw, Muscatine.
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A good summery tart.
