Island Fruit Tart with Coconut Crust

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

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

Directions

  1. 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. 2 Meanwhile, grate peel from oranges; set aside. Squeeze oranges to yield 1 cup juice.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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