Cantaloupe and watermelon tartlet

1. Preheat the oven to th. 7-210°C. Roll out dough on floured surface.

2. Cut 6 disc of 10 cm in diameter. Line on a baking sheet with buttered parchment paper. Cover with parchment paper and gently place another baking sheet on top so that the dough does not rise too much. Bake for 20 minutes.

3. Meanwhile, remove seeds from the cantaloupe and watermelon, then scoop balls. Seed the red currants.

4. Just before serving, toast the almonds in a pan. Scatter the balls on the flaky pastry dough. Sprinkle the tartlets with currants and toasted almonds. Serve immediately so that the dough does not soften.

Crédit photo : Sucré Salé