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Tart, Rockmelon (Canteloupe) (D, TNT)
Source: Australian Women Weekly Light & Luscious Summertime Cookbook
Serves: 8-12

1 cup flour
2 tbsp. powdered sugar
90g butter (about 3-1/2-4 oz., or 1 stick)
1 egg yolk
1 tbsp. water approximately

1-1/2kg rockmelon (canetloupe)
1/4 cup sugar
2 tsp. grated orange rind
1/2 cup orange juice
2 tsp. kosher gelatin
1 tbsp. water
1 cup thickened cream
1/3 cup apricot jam
1 tbsp. orange-flavored liqueur

Make Pastry:
Sift flour and sugar into a bowl. Add egg yolk and enough water to form a firm dough.

Roll out onto a floured surface, large enough to line a 23cm. flan tin (9"). Cover with greaseproof paper, weight thickly with beans or rice.

Bake in moderately hot oven (350°F) for 7 minutes, remove beans and paper; bake another 7 minutes. Cool.

Make Filling and Assembly:
Scoop melon into balls. Scoop out remaining flesh, chop roughly and reserve 1/2 cup.

Blend or process the 1/2 cup melon with sugar, orange juice and rind. Sprinkle gelatin over water and dissolve over hot water or in microwave on high for 40 seconds. Cool to room temperature and add to melon mixture.

Stir in cream. Pour into baked crust. Refrigerate until set.

One hour before serving, cover top of tart with melon balls. Heat jam until melted, strain, stir in liqueur and brush over melon balls.

Poster's Notes:
I will use a cantaloupe and either fat-free half & half or fat-free evaporated skim milk instead of the cream. I will put the melon balls only around the outside edge of the tart and one small circle in the center and then after glazing them, will tuck in a few mint leaves for color.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A