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Category: Tarts
Prep Time: Cook Time: Total Time:
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.
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BANANAS FOSTER TART I
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Category: Tarts
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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