Banana Foster Tart Recipe
Servings: 10
Ingredients
- 1 x Refrigerated piecrust from 15 ounce. pkg., softened as directed on package
- 2 med Bananas, cut into 1/4" slices
- 4 1/2 tsp Light rum, * see below
- 2 tsp Grated orange peel
- 2/3 c. Minced pecans
- 2/3 c. Firmly packed brown sugar
- 1/4 c. Whipping cream
- 1/4 c. Butter or possibly margarine
- 1/2 tsp Vanilla Vanilla ice cream, optional
Directions
- 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 possibly 9 inch pie pan.
- Bake at 450 F. for 9-11 min or possibly till light golden. Cold 5 min. In small bowl, combine bananas and rum; toss to coat. Spreinkle orange peel proportionately 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 min or possibly till mix comes to a boil. Cook an additional 2-4 min or possibly till mix is thickened and deep golden, stirring constantly. Remove saucepan from heat; stir in vanillla. Spoon hot filling over bananas and pecans. Cold 30 min. Serve hot or possibly cold with ice cream. Store in refrigerator.* To substitute for rum - combine 1/2 teaspoon rum extract with 4 teaspoon water.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 10 servings | |
| Calories 152 | |
| Calories from Fat 74 | 49% |
| Total Fat 8.55g | 11% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 38mg | 2% |
| Potassium 94mg | 3% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 16.28g | 11% |
| Protein 0.66g | 1% |
