Almond Melon Tart Recipe

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   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.

* Per serving · 4 servings · Values may vary.