Incredibly easy to prepare, this delicious summer tart is a must try!
Serves: 6-8 Prep. time: 20′ Cooks in: 40′ Ready in: 60′
1 single-pastry crust
1 small round melon, thinly sliced
80 g butter
1/4 cup sugar
150 g blanched almonds, slithered
For the filling:
1 cup sugar
4 tbsp almond powder
1½ cup double cream
Preheat oven at 180oC/fan. Line a round tart dish with the pastry crust and use a fork to make holes on the base and sides of the crust. Cover with non-stick parchment and cover with rice or beans. Prebake for 20′. Remove from the oven and discard rice and parchment.
In the meantime prepare the filling: mix all ingredients in a bowl, transfer on the tart dish and bake for another 15′-20′. Remove from oven and cool.
Melt butter in a frying pan and cook melon slices on both sides, sprinkling with sugar, until caramelized. Cover tart with melon slices sprinkle with blanched almonds and serve.
Photo George Drakopoulos Food styling Tina Webb
Και η συνταγή στα ελληνικά: Τάρτα με πεπόνι