Tropical Fruit Tart

Cut off the top and bottom of the pineapple and peel it to make a long cylinder. Remove a half inch cylinder from the center of the pineapple using the apple corer. Cut the large cylinder in half lengthwise and then slice each half into 6 semi-circles.

Arrange 10 half circles in a ring on the pie dough, and fold the edges of the dough over the edges of the pineapple to form a crust. Spread a thing layer of apricot jelly in the pie and bake for 20 minutes at 350 °F.

Ball the melon with the melon baller and arrange them in a circle in the pie, against the pineapple. Place the 2 remaining pineapple half-circles in the center of the pie.

Cut the strawberries in half and arrange them in a circle against the melon balls. Place the raspberries between the strawberries and the pineapple in the center. Arrange the blueberries in a circle on top of the pineapple in the center. Place the pineapple leaves in the middle of the pie and enjoy!