Glazed Fruit Tart
|Pastry||1 (For A 2 Crust 9 Inch Pie)|
|Drained canned pineapple chunks||2 Cup (32 tbs) (Reserve 3/4 Cup Syrup)|
|Drained canned sliced peaches||2 Cup (32 tbs)|
|Drained canned blueberries||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||1 1⁄2 Tablespoon|
|Grated lemon peel||1⁄8 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
Prepare pastry and shape into a ball.
Roll dough into a rectangle 4 inches longer and wider than the overall size of an 11x7x1 1/2-inch baking pan (do not stretch).
Turn under the extra pastry around top of pan; flute edge.
Bake pastry at 450Â°F 10 to 15 minutes, or until light golden brown.
Cool on wire rack.
Refrigerate the drained fruits until chilled.
To prepare glaze, combine sugar, cornstarch, and salt in a small heavy saucepan.
Stir in the water and reserved pineapple syrup.
Cook and stir over direct heat until boiling; boil 2 to 3 minutes.
Remove from heat and blend in the lemon peel and juice and butter.
Cool and refrigerate.
To complete the tart, spoon 1/4 cup of the chilled glaze evenly over the cooled pastry.
Remove chilled fruit from refrigerator.
Arrange one half of the cherries across the narrow end of pastry shell, then half the peaches, blueberries, and pineapple chunks; repeat, covering entire pan with rows of fruits.
Refrigerate until serving time.