We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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!

(0)
(0)
Save and Share
  • 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

toggle

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

toggle

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.