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Cook'n with Betty Crocker 
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Pineapple Blueberry Cream Tart |
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Serves: 8 Print this RecipeCarole Holt - St. Paul, Minnesota Bake-Off® Contest 36, 1994 This refreshing fruit and cream tart is perfect to serve for any occasion. The pie can be made ahead of time, but be sure to spoon the topping on just before serving. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 (2.9 ounce) package lemon pudding and pie filling mix (not instant) 1/2 cup sugar 1/4 cup water 2 eggs yolks 2/3 cup canned crushed pineapple with juice 1 1/3 cups water 1 teaspoon grated lemon peel 2 cups fresh or frozen blueberries, thawed, drained on paper towels 1/2 cup blueberry preserves, warmed TOPPING 1 1/2 cups whipping cream 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 1 1/2 teaspoons grated lemon peel Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake at 450°F. for 9 to 11 minutes or until lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool. In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth. Add pineapple, 1 1/3 cups water and 1 teaspoon lemon peel;-cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly. In small bowl, combine blueberries and preserves. Spread over cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate 30 minutes or until cold. In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator. Nutrition Per Serving: Calories 480; Protein 3g; Carbohydrate 61g; Fat 25g; Sodium 210mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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