Banana foster tart
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Refrigerated piecrust from 15 oz. pkg.; softened as directed on package | |
| 2 | mediums | Bananas; cut into 1/4\" slices |
| 4½ | teaspoon | Light rum; * see below |
| 2 | teaspoons | Grated orange peel |
| ⅔ | cup | Chopped pecans |
| ⅔ | cup | Firmly packed brown sugar |
| ¼ | cup | Whipping cream |
| ¼ | cup | Butter or margarine |
| ½ | teaspoon | Vanilla |
| Vanilla ice cream; optional | ||
Directions
Heat oven to 450 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.
Bake at 450 F. for 9-11 minutes or until light golden brown. Cool 5 minutes. In small bowl, combine bananas and rum; toss to coat. Spreinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel; sprinke 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 vanillla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator. * To substitute for rum - combine ½ tsp.
rum extract with 4 tsp. water. Makes 10 servings. Per serving; 430 calories, 27 g. fat, 42% CFF, 85 mg cholesterol, 210 mg. sodium, 42 g.
carbohydrate, 4 grams protein Dietary Exchanges: 1½ starch, 1 ½ fruit, 5 fat MC formatting by bobbi744@...
Recipe by: Pillsbury 38th Bake-Off, '98, Brenda Elsea, Tucson, Arizona Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 24, 1998