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Bananas Foster Tart

Source of Recipe


Pillsbury






List of Ingredients



• 1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on pkg.
  
• 2 medium bananas, cut into 1/4-inch-thick slices
  
• 4-1/2 tsp light rum *
  
• 2 tsp 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 tsp vanilla
  
• Vanilla ice cream, if desired
  






Instructions



1. Heat oven to 450 degrees (F). Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch pie pan. If using tart pan, trim edges if necessary. Bake for 9 to 11 minutes or until light golden brown. Cool 5 minutes.
   
   
2. In a small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in the bottom of the baked shell. Arrange bananas in a single layer over peel. Sprinkle with pecans.
   
   
3. In a 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 the refrigerator.
   
   Makes 10 servings.
   
   






Final Comments


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