Bananas Foster Tart Recipes

BANANAS FOSTER II

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.

BANANAS FOSTER TART

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.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

BANANAS FOSTER TART

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.