Almond Melon Tart

Directions

1. 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.
2. Press dough proportionately onto the bottom and up the sides of the pan.
3. 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.
4. 3. In a small mixing bowl, stir together 1/4 c. lowfat sour cream and cream cheese. Spread atop the almond mix.
5. 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.
6. 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.
7. Makes 1 - 10 inch tart
8. Any kind of melon can be used for this recipe-honeydew, cantaloupe, Persian, casaba, Santa Claus, Jan Canary, Crenshaw, Muscatine. A good summery tart.