Bananas Foster Tart

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Submitted by Rick Tytko of Brecksville, Ohio

Ingredients:

  • 1 (15 oz.) package Refrigerated Pie Crust, at room temperature
  • 2 medium bananas, sliced into 1/4 inch pieces
  • 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
  • Vanilla ice cream, if desired

Directions:

     

  1. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake in preheated 450°oven 9 – 11 minutes or until golden brown. Cool 5 minutes.
  2. In a small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked crust.
  3. Arrange bananas in single layer over peel; sprinkle with pecans.
  4. In a heavy saucepan, combine brown sugar, whipping cream and butter; stir over medium-high heat 2 – 3 minutes, to a boil. Cook 2 – 4 more minutes or until mixture is thickened and deep golden brown, stirring constantly.
  5. 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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