Banana Foster Tart
  • 1 Pillsbury Refrigerated Pie Crust
  • 2 medium bananas, cut into 1/4 inch thick slices
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon water
  • 2 teaspoons orange zest
  • 2/3 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon vanilla Vanilla Ice Cream
  1. Heat oven to 450° F.
  2. Prepare pie crust as directed on package for one-crust baked shell in 9" pie plate. Bake at 450° F. for 9-11 minutes or until light golden brown. Cool 5 minutes.
  3. In a bowl, combine bananas and rum; toss to coat. Sprinkle orange zest evenly in bottom of baked crust. Arrange bananas in single layer over zest; sprinkle with pecans.
  4. In 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.
  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.