Pineapple Blueberry Cream Tart Recipe

• 15 ounce Pkg Pillsbury Refrigerated Pie Crusts
• 3 ounce Pkg lemon pudding & pie filling mix
• 1/2 c. Sugar
• 1/4 c. Water
• 2 x Egg yolks
• 2/3 c. Canned, crushed pineapple with juice
• 1 1/3 c. Water
• 1 tsp Grated lemon peel
• 2 c. Fresh or possibly frzn blueberries, thawed liquid removed on paper towels
• 1/2 c. Blueberry preserves, warmed
• 1 1/2 c. Whipping cream
• 1/3 c. Powdered sugar
• 1/2 tsp Vanilla
• 1 1/2 tsp Grated lemon peel

Directions