"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bananas Foster Tart Recipe

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This recipe for Bananas Foster Tart, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Elsea

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling:
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 packed brown sugar
1/4 cup whipping cream
1/4 cup butter or margarine
1/2 tsp vanilla
Vanilla ice cream, if desired

Directions:
Directions:
Heat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9 inch tart pan with removable bottom or 9 inch glass pie pan. Trim edge if necessary. Bake 9-11 minutes or until light golden brown. Cool 5 minutes.

In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.

In heavy 2 quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2-3 minutes or until mixture boils. Cook 2-4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.

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:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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