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Pineapple-Blueberry Cream Tart

Pillsbury Kitchens
Updated Jan 12, 2010
Bake-Off® Contest 36, 1994
Carole Holt
St. Paul, Minnesota
  • Pin
Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.

Pineapple-Blueberry Cream Tart

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 8
  • Pin

Ingredients

Crust

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

460 Calories
21g Total Fat
3g Protein
64g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
220mg
9%
Potassium
120mg
3%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
5%
Sugars
44g
Protein
3g
% 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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