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Print this Recipe    Banana Tart

Bananas Foster Tart

1 refrigerated pie crust
2 medium bananas, cut into 1/4" slices

4 1/2 teaspoons light rum
2 teaspoons grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter or margarine
1/2 teaspoon vanilla

Heat oven to 450 degrees. Prepare the pie crust as directed on the
package for a one crust baked shell using a 9" tart pan with
removable bottom or 9" pie pan. Bake for 9-11 minutes or until
light golden brown. Cool 5 minutes.

In a small bowl, combine bananas and rum; toss to coat. Sprinkle
orange peel evenly in bottom of baked crust. Arrange bananas in
single layer over peel; sprinkle 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 vanilla. Spoon warm filling over
bananas and pecans. Cool 30 minutes. Serve warm or cool. Store in
refrigerator.

NOTES : To substitute for rum, combine 1/2 teaspoon rum extract
with 4 teaspoons water.

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