Bananas Foster Tart
Recipe Ingredients:
| 1 | Pillsbury refrigerated pie crust (from 15oz pkg) | |
| 2 | medium | bananas, cut into 1/4 inch thick slices |
| 4 1/2 | tsp | light rum (or 1/2 tsp rum extract with 4 tsp water) |
| 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 extract |
| vanilla ice cream, if desired |
Recipe Instructions:
| 1. | Preheat oven to 450F. Prepare pie crust as directed on pkg for one-crust baked shell using 9-inch tart pan with removable bottom, or 9-inch pie pan. Bake at 450F for 9 - 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 crust. Arrange bananas in single layer over peel; sprinkle with pecans. |
| 3. | In heavy medium saucepan, combine brown sugar, whipping cream & butter; cook and stir over medium-high heat for 2 - 3 minutes or until mixture is thickened and 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. |
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