French Melon Tart with Roast Almonds
A sweet and elegant dessert featuring a melon filling atop a buttery pastry crust, finished with toasted roast almonds.
Ingredients
- ●2 1/4 cups All-purpose flour
- ●1 cup Confectioners' sugar
- ●1 tsp Almond extract
- ●1 cup Roast almonds
- ●3 cups Melon (cantaloupe or honeydew)
- ●1/4 cup Granulated sugar
- ●1/2 cup Unsalted butter
- ●1 large Egg
- ●1/4 tsp Salt
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 3
Press the mixture into a 9-inch (23cm) tart pan with a removable bottom. Chill in the freezer for 10 minutes.
- 4
Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- 5
Remove the parchment paper and pie weights or beans. Return the tart shell to the oven and bake for an additional 5 minutes.
- 6
In a large bowl, whisk together the granulated sugar, almond extract, and egg. Add the melon and stir until well combined.
- 7
Pour the melon mixture into the tart shell and smooth the top.
- 8
Bake for 25-30 minutes or until the filling is set.
- 9
While the tart is baking, toast the roast almonds in a 350°F (180°C) oven for 5-7 minutes or until fragrant.
- 10
Remove the tart from the oven and let it cool to room temperature.
- 11
Sprinkle the toasted roast almonds over the top of the tart before serving.