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