Banana Foster Tart

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4 1/2 ts Light rum; see below
2/3 c Pecans; chopped
2 ts Orange Peel; Grated
1 Refrigerated piecrust
1/2 ts Vanilla
1/4 c Whipping cream
1/4 c Butter or margarine
Vanilla ice cream; optional
2/3 c Brown Sugar; firmly packed
2 md Bananas; cut into 1/4"

Original recipe makes 10



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 1/2 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 1/2 starch, 1 1/2 fruit, 5 fat MC formatting by Recipe by: Pillsbury 38th Bake-Off, 98, Brenda Elsea, Tucson, Arizona Posted to MC-Recipe Digest by Roberta Banghart on Mar 24, 1998

Calories Per Serving: 304 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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