ALMOND PEELER RECIPES
ALMOND MELON TART RECIPE | ALLRECIPES
Any kind of melon can be used for this recipe--honeydew, cantaloupe, Persian, casaba, Santa Claus, Juan Canary, Crenshaw, Muscatine. A good summery tart.
Provided by JJOHN32
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 - 10 inch tart
Number Of Ingredients 10
Steps:
- 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.
- 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.
- In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
- 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.
- 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.
Nutrition Facts : Calories 436.9 calories, CarbohydrateContent 47.2 g, CholesterolContent 51.8 mg, FatContent 25.6 g, FiberContent 3 g, ProteinContent 8.1 g, SaturatedFatContent 8.6 g, SodiumContent 254.5 mg, SugarContent 21.9 g
ALMOND MELON TART RECIPE | ALLRECIPES
Any kind of melon can be used for this recipe--honeydew, cantaloupe, Persian, casaba, Santa Claus, Juan Canary, Crenshaw, Muscatine. A good summery tart.
Provided by JJOHN32
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 - 10 inch tart
Number Of Ingredients 10
Steps:
- 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.
- 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.
- In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture.
- 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.
- 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.
Nutrition Facts : Calories 436.9 calories, CarbohydrateContent 47.2 g, CholesterolContent 51.8 mg, FatContent 25.6 g, FiberContent 3 g, ProteinContent 8.1 g, SaturatedFatContent 8.6 g, SodiumContent 254.5 mg, SugarContent 21.9 g
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A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don’t have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).
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Elderflower cordial and spice poached pears mingle with nutty frangipane in this delicate, precious pear tart from Jamie Oliver. Serve with ice cream and Amaretto for a fragrant dessert.
From thehappyfoodie.co.uk
Total Time 50 minutes
From thehappyfoodie.co.uk
Total Time 50 minutes
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To serve: Slice and serve warm or cold with the remaining syrup, for drizzling, a scoop of vanilla ice cream, and maybe a little glass of amaretto or vin santo.
Love your leftovers: Save the remaining pears for breakfast, brunch, pud or a cheese plate another day.
CALORIES 444kcal FAT 29g SAT FAT 12.3g PROTEIN 6g CARBS 42.7g SUGAR 34g SALT 0.2g FIBRE 1.8g
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From jamiegeller.com
Total Time 10 minutes
Cuisine Italian
From jamiegeller.com
Total Time 10 minutes
Cuisine Italian
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