Recipe - Banana Foster Tart

1 Refrigerated piecrust from
15 oz. pkg.; softened as
directed on package
2 md Bananas; cut into 1/4"
slices
4 One half teaspoon Light rum; * see below
2 teaspoon Grated orange peel
2/3 cup Chopped pecans
2/3 cup Firmly packed brown sugar
One fourth cup Whipping cream
One fourth cup Butter or margarine
One half teaspoon Vanilla
Vanilla ice cream; optional

Heat oven to 450 F. Prepare pie crust as directed on package for onecrust
baked shell, using 9 inch tart pan with removable bottom or 9 inch pie pan.
Bake at 450 F. for 911 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 mediumhigh heat
for 23 minutes or until mixture comes to a boil. Cook an additional 24
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 One half 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: 1 One half starch, 1 One half fruit,
5 fat MC formatting by bobbi744@sojourn.com

Recipe by: Pillsbury 38th BakeOff, '98, Brenda Elsea, Tucson, Arizona

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 24, 1998