Preheat oven to 450?F.
Bake pie crust, using a 9-inch, removable bottom, tart pan, until light golden brown. Cool crust on wire rack for 5 minutes.
In a small bowl, gently mix bananas and rum until bananas are evenly coated with rum.
Place banana slices into crust in a single layer, then sprinkle pecans over banana slices.
In a 2-quart heavy sauce pan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2-3 minutes or until mixture boils. Cook an additional 2-4 minutes, stirring constantly, until mixture thickens and turns a deep golden brown.
Spoon warm filling over bananas and pecans. Cool for 30 minutes.
Remove tart from pan prior to serving.
Tart can be served warm or cold with either vanilla ice cream of whipped cream, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 93 (61%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 14.3mg||4 %|
|Sodium 37.5mg||1 %|
|Potassium 52.5mg||1 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
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