Parisienne Fruit Tart
- 1 package patty shells
- 1 cup milk
- 1 cup heavy whipping cream
- 1 package vanilla pie filling
- 2 medium bananas
- 2 tablespoons lemon juice
- 13 cup apricot preserves (jam)
- 2 cups green grapes seedless
- 1 can pineapple sliced
- Remove patty shells from package.
- Thaw at room temperature one half hour.
- Place rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface.
- Roll to a 16x4 inch rectangle.
- Place on an ungreased large cookie sheet; trim edges evenly; prick well with fork; chill 30 minutes.
- Reroll trimmings thinly; cut into 13 inch wide strips about 4 inches long; brush with water; press ends together to make rings.
- Brush rings with water, then dip in sugar; place on cookie sheet along with rectangle of pastry.
- Bake pastry and pastry rings in oven at 400F (200C) for 10 minutes, remove rings wire rack; reserve for decoration.
- Bake pastry rectangle 10 minutes longer, or until golden-brown.
- Remove to wire rack; cool.
- Combine milk, 1/4 cup of the cream and dessert mix in a small deep bowl; beat, following label directions.
- Chill 15 minutes.
- Peel and cut bananas into 1/4 inch thick slices.
- Sprinkle with half the lemon juice.
- Split pastry into two layers.
- Place bottom layer on long serving dish or board; spread with about 23 of soft dessert; arrange banana slices on long side edges; spread with remaining dessert mix.
- Top with second pastry layer.
- Heat apricot preserves with remaining lemon juice until melted in small saucepan; cool slightly.
- Brush all over tart.
- Beat remaining cream until stiff in a small bowl.
- Pope or spread whipped cream over top of pastry.
- Arange neat rows of grapes in cream, starting at outer edges.
- Cut pineapple slices in half and place in center.
- Garnish with reserved pastry rings.
patty shells, milk, heavy whipping cream, vanilla pie filling, bananas, lemon juice, apricot preserves, green grapes, pineapple
Taken from recipeland.com/recipe/v/parisienne-fruit-tart-45135 (may not work)