Pineapple Blueberry Cream Tart
refrigerated pie crust
lemon pudding and pie filling mix
canned crushed pineapple with juice
blueberries, fresh or frozen, thawed and drained
blueberry preserves, warmed
grated lemon peel
1Heat oven to 450 degrees.
2Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan.
3(Refrigerate remaining crust for later use.)
4Place prepared crust in pan; press in bottom and up sides of pan.
5Trim edges if necessary.
7Bake for 9 to 11 minutes or until lightly browned.
8If crust puffs up during baking, gently press crust down with back of wooden spoon.
10In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth.
11Add pineapple, 1 1/3 cup water and 1 teaspoon lemon peel; cook and stir over medium heat until mixture comes to a boil.
12Remove from heat; cool slightly.
13In small bowl, combine blueberries and preserves.
14Spread over cooled baked crust.
15Spoon pudding mixture over blueberry mixture.
16Refrigerate 30 minutes or until cold.
17In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form.
18Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoon lemon peel.
About Pineapple Blueberry Cream Tart