-CRUST-
1 c All-purpose flour; or
-unbleached
1/4 c Firmly packed brown sugar
1/2 c Butter or margarine
FILLING
3/4 c Caramel ice cream topping
1/3 c Flour
2 md Bananas
TOPPING
8 oz Cream cheese; softened
1/4 c Sugar
1 tb Grated orange peel
1 c Whipping cream; whipped
1/4 c Toasted slivered almonds; *
-see below
Heat oven to 350 F. Grease a 10 inch tart pan with removable bottom.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine
1 cup flour and brown sugar. Using pastry blender or fork, cut in margarine
until mixture resembles coarse crumbs. Press in bottom of prepared pan.
Bake t 350 F. for 14-19 minutes or until light golden brown. In small
saucepan over Medium heat, combine caramel topping and 1/4 cup flour; bring
just to a boil. Cool; refrigerate until very cold. Just before serving,
spread caramel mixture over crust. Slice bananas; arrange over caramel. In
small bowl, beat cream cheese and sugar until fluffy. Fold in orange peel
and whipped cream. Spread over sliced bananas. Sprinkle with slivered
almonds. Remove tort from pan. Serve immediately. Makes 10 servings.
* Tip: to toast almonds spread on cookie sheet; bake at 375 F. for 5-10
minutes or until light golden brown, stirring occasionally. Or spread in
thin layer in Microwave save pan. Microwave on High for 3-4 minutes or
until light golden brown, stirring frequently.
Per serving; 410 calories, 6 g protein, 46 g carbohydrate, 23 g fat, 4- mg
cholesterol, 230 mg sodium, 200 mg potassium Pillsbury Everyone’s Favorite
Foods Classic Cookbook #85, p. 89
NOTES : “This dessert combines bananas and caramel with a cream
orange-flavored topping. All favorite Mexican flavors.”
Yields
10 servings