Island Fruit Tart with Coconut Crust

Pillsbury® refrigerated crescent dinner rolls provide a simple addition to a mouth-watering tropical fruit tart – a tasty treat!

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Servings 16

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ingredients 8
Prep Time 35 min
Total Time 2 hr 35 min

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

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Directions

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

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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