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Pineapple-Blueberry Cream Tart

(44)
  3 reviews
  • 30 min prep time
  • 60 min total time
  • 14 ingredients
  • 8 servings
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Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.

Bake-Off® Contest 36, 1994
Carole Holt
St. Paul, Minnesota

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
box (4-serving size) lemon pudding and pie filling mix
1/2
cup granulated sugar
1/4
cup water
2
egg yolks
2/3
cup canned crushed pineapple with juice
1 1/3
cups water
1
teaspoon grated lemon peel
2
cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels
1/2
cup blueberry preserves, heated

Topping

1 1/2
cups whipping cream
1/3
cup powdered sugar
1/2
teaspoon vanilla
1 1/2
teaspoons grated lemon peel

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
  • 2 Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
  • 3 In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
  • 4 In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
  • 5 In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
  • 2 Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
  • 3 In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
  • 4 In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
  • 5 In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
220mg
9%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
5%
Sugars
44g
44%
Protein
3g
3%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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