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1
Remove patty shells from package.
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2
Thaw at room temperature one half hour.
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3
Place rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface.
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4
Roll to a 16x4 inch rectangle.
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5
Place on an ungreased large cookie sheet; trim edges evenly; prick well with fork; chill 30 minutes.
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6
Reroll trimmings thinly; cut into 13 inch wide strips about 4 inches long; brush with water; press ends together to make rings.
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7
Brush rings with water, then dip in sugar; place on cookie sheet along with rectangle of pastry.
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8
Bake pastry and pastry rings in oven at 400F (200C) for 10 minutes, remove rings wire rack; reserve for decoration.
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9
Bake pastry rectangle 10 minutes longer, or until golden-brown.
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10
Remove to wire rack; cool.
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11
Combine milk, 1/4 cup of the cream and dessert mix in a small deep bowl; beat, following label directions.
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12
Chill 15 minutes.
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13
Peel and cut bananas into 1/4 inch thick slices.
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14
Sprinkle with half the lemon juice.
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15
Split pastry into two layers.
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16
Place bottom layer on long serving dish or board; spread with about 23 of soft dessert; arrange banana slices on long side edges; spread with remaining dessert mix.
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17
Top with second pastry layer.
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18
Heat apricot preserves with remaining lemon juice until melted in small saucepan; cool slightly.
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19
Brush all over tart.
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20
Beat remaining cream until stiff in a small bowl.
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21
Pope or spread whipped cream over top of pastry.
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22
Arange neat rows of grapes in cream, starting at outer edges.
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23
Cut pineapple slices in half and place in center.
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24
Garnish with reserved pastry rings.
