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!

  • 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
  • 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.
  • 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.
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