Recipe - Pineapple Blueberry Cream Tart

15 ounce Pkg Pillsbury
Refrigerated Pie Crusts

FILLING
3 ounce Pkg lemon pudding & pie
filling mix
One half cup Sugar
One fourth cup Water
2 Egg yolks
2/3 cup Canned, crushed pineapple
with juice
1 1/3 cup Water
1 teaspoon Grated lemon peel
2 cup Fresh or frozen
blueberries, thawed
drained on paper towels
One half cup Blueberry preserves,
warmed

TOPPING
1 One half cup Whipping cream
1/3 cup Powdered sugar
One half teaspoon Vanilla
1 One half teaspoon Grated lemon peel

Heat oven to 450 degrees. Prepare pie crust according to package
directions for onecrust baked shell using 10" tart pan with removable
bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place
prepared crust in pan; press in bottom and up sides of pan. Trim edges if
necessary. DO NOT PRICK CRUST. Bake for 9 to 11 minutes or until lightly
browned. If crust puffs up during baking, gently press crust down with back
of wooden spoon. Cool. In medium saucepan, combine pudding mix, sugar,
One fourth cup water and egg yolks; mix until smooth. Add pineapple, 1 1/3 cup water
and 1 t lemon peel; cook and stir over medium heat until mixture comes to a
boil. Remove from heat; cool slightly. In small bowl, combine blueberries
and preserves. Spread over cooled baked crust. Spoon pudding mixture over
blueberry mixture. Refrigerate 30 minutes or until cold. In small bowl,
combine whipping cream, powdered sugar and vanilla; beat until stiff peaks
form. Spoon or spread over pudding mixture; sprinkle with 1 One half t lemon
peel. Serve immediately. Store in refrigerator.