Parisienne fruit tart

 
                           PARISIENNE FRUIT TART
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           (10 oz) frozen patty shells
                         Sugar
    1       c            Milk
    1       c            Heavy cream
    1       pk           (4 oz) vanilla-flavor soft
                         -dessert mix
    2                    Medium-size bananas
    2       tb           Lemon juice
      1/3   c            Apricot preserves
    2       c            Seedless green grapes,
                         -washed (3/4 lb.)
    1       cn           (8-1/4 oz) sliced pineapple,
                         -drained.
 
   FROM:      Family Circle, 9/72.
   
   A stunning pastry creation, beautiful to look at,
   divine to eat and easy to put together.
   
   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. (If patties separate, moisten
   with a few drops of water.) Place on an ungreased
   large cookie sheet; trim edges evenly; prick well with
   fork; chill 30 minutes.
   
   Reroll trimmings thinly; cut into 1/3-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 400~ for 10 minutes. remove rings t 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 2/3 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -