Bananas Foster Tart

• Pie Crust
  
• 2 medium bananas, cut into 1/4-inch thick slices
  
• 4-1/2 teaspoons light rum
  
• 2 teaspoons grated orange peel
  
• 2/3 cup chopped pecans
  
• 2/3 cup brown sugar
  
• 1/4 cup whipping cream
  
• 1/4 cup butter
  
• 1/ 2 teaspoon pure vanilla extract
  
• Vanilla Ice Cream, optional

Prepare pie crust for one-crust baked shell. In a small bowl, combine bananas and rum. Toss to coat. Sprinkle orange peel evenly over bottom of baked crust. Arrange bananas in a single layer over peel and sprinkle with pecans.

In a 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 is thickened and a deep golden brown, stirring constantly. Remove from heat and stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes.

Serve warm or cool with ice cream. Store leftovers in the refrigerator.

Yield: 8 servings.