More Recipes Like Almond Melon Tart

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Watercress, Melon and Almond Salad

Submitted by: Barrett

Cantaloupe and watermelon cubes are added to chopped watercress and dressed with a sweetened vinaigrette made with lime juice and a bit of fresh, minced ginger. Toasted almonds are sprinkled on before serving.

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Almond Ice

Submitted by: Sadie

This is a very light almond gelatin that chills and sets up beautifully. Chill in a large pan so that it can be cut into squares and tumbled into serving dishes and topped with fresh fruit.

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Cherry Almond Tart

Submitted by: Connie Raterink

Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. 'It's fast to fix, looks elegant and tastes delicious,' informs the Caledonia, Michigan cook.

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Melon Trio with Sherry and Mint

Submitted by: JAYDA

Three kinds of melon are marinated with dry sherry wine and mint leaves to make a refreshing treat. Use melon balls instead of cubes, or a mixture of both.

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Blueberry Almond Cookies

Submitted by: YPHUKET

This is a fabulous blue cookie! It is a great treat for an Independence Day celebration! I have just been here in America for 7 months and this is my first baking invention.

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Raspberry Tart

Submitted by: Linda Scroggy

Fresh summer raspberries in raspberry jam on a buttery crust.

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Raspberry Almond Tart

Submitted by: Dana Pratt

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

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Melon Heaven

Submitted by: Erika

A non-alcoholic chilled cantaloupe and honeydew melon delight.

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Fresh Berry Tart with Chambord Sauce

Submitted by: Karen Hope

A puff pastry shell supporting white chocolate custard, topped with mixed fresh berries and chopped almonds. Excellent chilled or served at room temperature.

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Raspberry Streusel Tart

Submitted by: Eleanor Johnson

A very rich custard is cooked up until thick and creamy, and then a bit of raspberry liqueur is stirred in. This velvety filling is spooned into a prepared tart pan and baked. The cooked custard is brushed with apricot preserves, piled with raspberries and studded with a fabulous sugar streusel.