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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  • prep time 35 min
  • total time 2 hr 35 min
  • ingredients 8
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
125mg
125%;
Total Carbohydrate
38g
38%
(Dietary Fiber
3g
3%
  Sugars
24g
24%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
60%;
Calcium
4%;
Iron
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.