Banana Foster Tart Recipe

• 1 x Refrigerated piecrust from 15 ounce. pkg., softened as directed on package
• 2 med Bananas, cut into 1/4" slices
• 4 1/2 tsp Light rum, * see below
• 2 tsp Grated orange peel
• 2/3 c. Minced pecans
• 2/3 c. Firmly packed brown sugar
• 1/4 c. Whipping cream
• 1/4 c. Butter or possibly margarine
• 1/2 tsp Vanilla Vanilla ice cream, optional

1. 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 possibly 9 inch pie pan.
2. Bake at 450 F. for 9-11 min or possibly till light golden.
3. Cold 5 min.
4. In small bowl, combine bananas and rum; toss to coat.
5. Spreinkle orange peel proportionately in bottom of baked crust.
6. Arrange bananas in single layer over peel; sprinke with pecans.
7. In heavy medium saucepan, combine brown sugar, whipping cream and butter, cook and stir over medium-high heat for 2-3 min or possibly till mix comes to a boil.
8. Cook an additional 2-4 min or possibly till mix is thickened and deep golden, stirring constantly.
9. Remove saucepan from heat; stir in vanillla.
10. Spoon hot filling over bananas and pecans.
11. Cold 30 min.
12. Serve hot or possibly cold with ice cream.
13. Store in refrigerator.
14. * To substitute for rum - combine 1/2 teaspoon rum extract with 4 teaspoon water.
15. Makes 10 servings.

bananas, light rum, orange peel, pecans, brown sugar, whipping cream, butter, vanilla ice cream

Taken from cookeatshare.com/recipes/banana-foster-tart-77090 (may not work)