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Category: Tarts
Prep Time: Cook Time: Total Time:
Crust
1 box refrigerated pie crusts, softened as directed on box
Filling
2 medium bananas, cut into 1/4-inch-thick slices
4 1/2 teaspoons light rum
2 tsp grated orange peel
2/3 cup chopped pecans
2/3 cup packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1/2 tsp vanilla
Vanilla ice cream, if desired
Preheat oven to 450. 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.
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BANANAS FOSTER TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Crust
1 box refrigerated pie crusts, softened as directed on box
Filling
2 medium bananas, cut into 1/4-inch-thick slices
4 1/2 teaspoons light rum
2 tsp grated orange peel
2/3 cup chopped pecans
2/3 cup packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1/2 tsp vanilla
Vanilla ice cream, if desired
Preheat oven to 450. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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