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Bananas foster tart


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  • Crust
  • 1 pillsbury refrigerated pie crust (15-oz pkg)
  • Filling
  • 2 medium bananas cut into 1/4 inch-thick slices
  • 4 1/2 tsp light rum
  • 2 tsp grated orange peel
  • 2/3 c chopped pecans
  • 2/3 c firmly packed brown sugar
  • 1/4 c whipping cream
  • 1/4 c butter or margarine
  • 1/2 tsp vanilla
  • Topping vanilla ice cream



Step 1

Heat oven to 450. Prepare pie crust as directed on package for one-crust bakes shell using 9-inch tart pan with removable bottom or 9-inch pie pan. Place crust in pan, press in bottom and up sides. Trim edges if necessary. 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 shell. Sprinkle with pecans. In heavy medium saucepan, combine brown sugar over medium-high heat for 2-3 minutes or until mixture comes to a boil. Cook an additional and is 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 fridge.

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