Bananas Foster Tart
|Refrigerated pie crust||15 Ounce (1 package, Pillsbury)|
|Bananas||2 Medium, cut into 1/4 inch thick slices|
|Light rum||4 1⁄2 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||1 Cup (16 tbs) (for topping)|
1 Preheat the oven to 450°Fahrenheit.
2 As per the package directions, prepare pie crust for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
3 If using tart pan, trim the edges if necessary.
4 Bake the crust for 9 to 11 minutes or until lightly browned.
5 Allow to cool for 5 minutes.
6 In a small bowl, mix bananas and rum, tossing lightly to coat.
7 Sprinkle the bottom of the baked shell evenly with orange peel.
8 Over the orange peel, arrange bananas in single layer .
9 Generously sprinkle with pecans.
10 In a heavy medium saucepan, mix brown sugar, whipping cream and butter.
11 Cook, stirring frequently over medium-high heat for 2 to 3 minutes or until mixture comes to a boil.
12 Cook, stirring constantly for another 2 to 4 minutes, or until the mixture has thickened and is deep golden brown.
13 Remove the saucepan from heat and blend in vanilla.
14 Pour the warm filling over bananas and pecans.
15 Allow to cool for 30 minutes or until slightly warm.
16 Serve warm or cool with ice cream.
17 Store the remaining in refrigerator.