Bananas Foster Tart Recipes

Steps:

• Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• 1. Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removeable bottom or 9-inch pie pan. Place crust in pan; press in bottom and up sides. Trim edges if necessary. Bake at 450 degrees for 9 to 11 minutes or until light golden brown. Cool 5 minutes.
• 2. In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
• 3. In heavy medium saucepan, 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 has thickened and is deep golden brown, stirring constantly.
• 4. 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.

Steps:

• Heat oven to 450 degrees F.
• Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
• If using tart pan, trim edges if necessary.
• Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
• In small bowl, combine bananas and rum; toss to coat.
• Sprinkle orange peel evenly in bottom of baked pie shell.
• 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 has thickened 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 refrigerator.

Steps:

• Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
• Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
• Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
• Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.