Parisienne Fruit Tart

Directions

1. A stunning pastry creation, beautiful to look at, divine to eat and easy to combine.
2. Remove patty shells from package. Thaw at room temperature one half hour.
3. 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 proportionately; prick well with fork; refrigerate30 min.
4. 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 min. remove rings t wire rack; reserve for decoration. Bake pastry rectangle 10 min longer, or possibly till golden brown-brown. Remove to wire rack; cold.
5. Combine lowfat milk, 1/4 c. of the cream and dessert fold in a small deep bowl; beat, following label directions. Refrigerate15 min. Peel and cut bananas into 1/4 inch thick slices. Sprinkle with half the lemon juice.
6. Split pastry into two layers. Place bottom layer on long serving dish or possibly 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 till melted in small saucepan; cold slightly. Brush all over tart.
7. Beat remaining cream till stiff in a small bowl. Pope or possibly 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.