Bananas Foster Tart

Recipe by ReeLani
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1
    pillsbury refrigerated pie crust, softened as directed on package (from 15-oz. pkg.)
  • FILLING
  • 2
    medium bananas, cut into 1/4 inch thick slices
  • 4 12
    teaspoons light rum
  • 2
    teaspoons orange zest
  • 23
    cup chopped pecans
  • 23
    cup firmly packed brown sugar
  • 14
    cup whipping cream
  • 14
    cup butter or 1/4 cup margarine
  • 12
    teaspoon vanilla
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DIRECTIONS

  • Heat oven to 450 degrees F.
  • Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
  • If using tart pan, trim edges if necessary.
  • Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
  • In small bowl, combine bananas and rum; toss to coat.
  • Sprinkle orange peel evenly in bottom of baked pie shell.
  • 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 has thickened and is 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 with ice cream.
  • Store in refrigerator.
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