Pineapple-Blueberry Cream Tart

Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.

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Servings 8

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( 44 ) Ratings

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Bake-Off® Contest 36, 1994

Carole Holt

St. Paul, Minnesota

ingredients 14
Prep Time 30 min
Total Time 60 min

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

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Directions

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; 21%
(Saturated Fat 12g, 12% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 220mg; 220%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 1g 1% Sugars 44g 44% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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rebelgurl214

report Posted Jun. 18, 2012 8:18 AM

so you taste more lemon than anything else! I couldn't taste the pineapple at all and I followed the directions perfectly :(

kaykoz

report Posted Aug. 8, 2010 6:45 PM

This pie is the perfect treat on a hot summer day!

29Palms

report Posted Jun. 20, 2009 2:13 PM

This tart is my family's favorite summer dessert. When it's on the menu, I must make two because everyone wants seconds. I substitute seedless raspberry jam for the blueberry jam occasionally. Sometimes we serve the pie with whipped cream and other times I use the leftover egg whites and make a meringue. Either way, we have a happy family. A feast for the sweet tooth.