Bananas Foster Tart

1.INGREDIENTS

-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
-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 packed brown sugar
-1/4 cup whipping cream
-1/4 cup butter or margarine
-1/2 teaspoon vanilla
-Vanilla ice cream (optional)

NUTRITION INFORMATION

-Calories: 372 kcal
-Carbohydrates: 40 g
-Dietary Fiber: 1 g
-Fat: 22 g
-Protein: 3 g
-Sugars: 26 g

2.COOKING DIRECTIONS

-Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.

-In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.

-In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2 to 3 minutes or until mixture boils. Cook 2 to 4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.

-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

Related posts:

1. Apple Caramel Sundae Tart
2. Roasted Bananas with Chocolate Yogurt Cream
3. Tex-Mex Appetizer Tart
4. Crunchy Ice Cream Bars
5. Praline Pumpkin Mousse

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Posted by Sandy Bloom on Jul 18 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry