Shelly's Recipe

BANANAS FOSTER TART I

Category: Tarts

1 (9 inch) refrigerated pie crust
2 medium bananas, cut into 1/4 inch 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
1/2 tsp vanilla

Heat oven to 450. Prepare the pie crust as directed on the pkg for a one crust baked shell using a 9-inch tart pan with removable bottom or 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool 5 minutes.

In a 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.

In heavy medium saucepan, combine brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil. Cook an additional 2-4 minutes or until mixture is thickened and deep golden brown, stirring constantly. Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool. Store in refrigerator.

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