Bananas Foster Tart

Source: The Pampered Chef

1 Pillsbury Refrigerated Pie Crust
2 medium bananas, cut into 1/4-inch thick slices
1/2 teaspoon rum extract
1/4 teaspoon water
2 teaspoons orange zest
2/3 cup chopped pecans
2/3 cup firmly packed brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
Vanilla ice cream

Heat oven to 450 degrees F.

Prepare pie crust as directed on package for one-crust baked shell in 9-inch Stoneware Pie Plate. Bake for 9 to -11 minutes or until light golden brown. Cool 5 minutes.

In 1 quart Batter Bowl, combine bananas and rum; toss to coat. Sprinkle orange zest evenly in bottom of baked crust. Arrange bananas in single layer over zest; sprinkle with pecans.

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

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