Parisienne Fruit Tart

Directions

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 ⅓ 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℉ (200℃) 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, ¼ cup of the cream and dessert mix in a small deep bowl; beat, following label directions.

Chill 15 minutes. Peel and cut bananas into ¼ 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 ⅔ 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.