Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 58) worth the extra time Pineapple-Blueberry Cream Tart Prep Time: 30 Minutes Ready in: 1 Hour Servings: 8 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan. DO NOT PRICK CRUST. Trim edge if necessary. 2. Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling. 3. In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 11/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly. 4. In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes. 5. In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 11/2 teaspoons lemon peel. Serve immediately. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 480 (Calories from Fat NaN); Total Fat 25g (Saturated Fat 14g); Cholesterol 123mg; Sodium 210mg; Total Carbohydrate 61g (Dietary Fiber 1g; Sugars 0g); Protein 3g exChaNgeS: 11/2 Starch, 21/2 Fruit, 5 Fat Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 box (4-serving size) lemon pudding and pie filling mix 1 /2 cup granulated sugar 1 /4 cup water 2 egg yolks 2 /3 cup canned crushed pineapple with juice 11/3 cups water 1 teaspoon grated lemon peel 2 cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels 1 /2 cup blueberry preserves, heated Topping 11/2 1 /3 1 /2 1 1 /2 cups whipping cream cup powdered sugar teaspoon vanilla teaspoons grated lemon peel 58 Pillsbury Fabulous Pies
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