These almond tarts hardly take over half an hour to make because they are crustless. I suddenly found that this way I like them way more that the classic version in short pastry shells. You can use more traditional apples, pears or cherries instead of melon. I never thought about using melon here before a month ago. Turned out that it does a great job here, everybody seems to love the dessert, but I'll better tell you the whole story.
