*  Exported from  MasterCook  *

                          Parisienne Fruit Tart

Recipe By     : Family Circle, Sep 1972
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10       oz           Pkg frozen patty shells
                        Sugar
   1       c            Milk
   1       c            Heavy cream
   4       oz           Pkg vanilla-flavor soft
                        - dessert mix
   2       md           Bananas
   2       tb           Lemon juice
     1/3   c            Apricot preserves
     3/4   lb           Seedless green grapes (2 c) --
                        - washed
   8 1/4   oz           Can sliced pineapple -- drained

  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
  30 minutes.
  
  Place rounds of pastry, overlapping slightly, lengthwise on a
  lightly floured surface. Roll to a 16x4" 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" wide strips about 4" 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°F
  for 10 minutes. Remove rings to 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" 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. Pop or spread
  whipped cream over top of pastry.

  Arrange neat rows of grapes in cream, starting at outer edges. Cut
  pineapple slices in half and place in center. Garnish with reserved
  pastry rings.

 
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