Email to Stella      

Tart: Bananas Foster Tart

Source of Recipe

Brenda Elsea


List of Ingredients

Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package

Filling:
2 medium bananas, cut into 1/4-inch-thick slices
4 1/2 teaspoons light rum*
2 teaspoons grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter or margarine
1/2 teaspoon vanilla

Topping:
Vanilla ice cream, if desired



Recipe

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan. If using tart pan, trim edges if necessary. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 5 minutes.
2. In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
3. In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
4. Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.

YIELD: 10 Servings


Note:
*To substitute for rum, combine 1/2 teaspoon rum extract with 4 teaspoons water.