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. Servings # 8..."
INGREDIENTS
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1 box Pillsbury® refrigerated pie crusts, softened as directed on box
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1 box (4-serving size) lemon pudding and pie filling mix
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1/2 cup granulated sugar
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1/4 cup water
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2 egg yolks
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2/3 cup canned crushed pineapple with juice
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1 1/3 cups water
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1 teaspoon grated lemon peel
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2 cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels
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1/2 cup blueberry preserves, heated
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1 1/2 cups whipping cream
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1/3 cup powdered sugar
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1/2 teaspoon vanilla
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1 1/2 teaspoons grated lemon peel
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