"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Banana Foster Tart Recipe

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This recipe for Banana Foster Tart, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Lawrence
Added: Saturday, May 10, 2008


1 Pillsbury pie crust
2 medium bananas, cut into 1/4 inch thick slices
4 1/2 tsp light rum
2 tsp grated orange peel
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1/2 tsp vanilla
Vanilla ice cream if desired

Heat oven to 450
Prepare pie crusts as directed on package for 1 crust baked
shell using 9" tart pan with removable bottom or 9 " pie pan.
Bake at 450 for 9 to 11 minutes or until light golden brown.
Cool 5 minutes.
In 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
In heavy medium sauce pan, combine brown sugar, whipping
cream and butter; cook and stir over medium-high heat for 2 to
3 minutes or until mixture comes to a boil. Cook an additional 2
to 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 with ice cream. Store in refrigerator.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
to substitute rum, combine 1/2 tsp rum extract with 4 tsp water.




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