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Island Fruit Tart with Coconut Crust

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  0 reviews
  • 35 min prep time
  • 2 hr 35 min total time
  • 8 ingredients
  • 16 servings
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Pillsbury® refrigerated crescent dinner rolls provide a simple addition to a mouth-watering tropical fruit tart – a tasty treat!

Ingredients

1
(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
1
cup coconut
2
large oranges
1/2
cup sugar
1/3
cup cornstarch
2
(20-oz.) cans pineapple chunks in unsweetened juice, well drained, reserving liquid (about 2 2/3 cups liquid)
4
kiwi fruit, peeled, cut into 1-inch pieces
1
pint (2 cups) fresh strawberries, quartered

Steps

  • 1 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Unroll dough into 2 long rectangles; place in sprayed pan. Press over bottom and up sides to form crust. Sprinkle coconut over dough; press in lightly. Bake at 400°F. for 7 to 11 minutes or until crust is golden brown and coconut is lightly toasted.
  • 2 Meanwhile, grate peel from oranges; set aside. Squeeze oranges to yield 1 cup juice.
  • 3 In medium saucepan, combine sugar and cornstarch; mix well. Blend in orange juice and reserved pineapple liquid. Cook, stirring constantly, until thickened and clear. Remove from heat; stir in orange peel. Cool to room temperature.*
  • 4 In large bowl, combine pineapple, kiwi fruit, strawberries and cornstarch mixture; mix well. Spread over baked crust. Refrigerate at least 2 hours before serving.
  • 1 Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Unroll dough into 2 long rectangles; place in sprayed pan. Press over bottom and up sides to form crust. Sprinkle coconut over dough; press in lightly. Bake at 400°F. for 7 to 11 minutes or until crust is golden brown and coconut is lightly toasted.
  • 2 Meanwhile, grate peel from oranges; set aside. Squeeze oranges to yield 1 cup juice.
  • 3 In medium saucepan, combine sugar and cornstarch; mix well. Blend in orange juice and reserved pineapple liquid. Cook, stirring constantly, until thickened and clear. Remove from heat; stir in orange peel. Cool to room temperature.*
  • 4 In large bowl, combine pineapple, kiwi fruit, strawberries and cornstarch mixture; mix well. Spread over baked crust. Refrigerate at least 2 hours before serving.

Expert Tips

When grating orange, lemon or lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."

* To quickly cool cornstarch mixture, place mixture in large bowl; place bowl in shallow pan of cold water. Stir until cool.

Strawberries are at their flavorful, juicy best in May and June. 1 pint strawberries = about 1 pound 1 pint = 2 cups sliced berries 1 pint = 1 cup puree

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
125mg
5%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
12%
Sugars
24g
24%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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