rolling pin, cooking spray, baking sheet, measuring spoons/cups, microwavable bowl,
Step1
1/4 cup golden raisins, 2-tablespoons dark rum, 1/2 (15oz.) packaged refrigerated pie dough (such as Pillsbury), 3 cups (1/4-inch-thick) diagonally sliced ripe banana (about 1-1/2 pounds), 6 tablespoons caramel ice cream topping
Step2
COMBINE raisins and rum in a small bowl; SET ASIDE; PREHEAT oven to 425 degrees, ROLL dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
Step3
ARRANGE banana slices in concentric circles on crust, leaving a 2-inch border. FOLD 2-inch border of dough over banana slices, PRESSING gently to SEAL (dough will partially cover slices) BAKE at 425 degrees for 30 minutes.
Step4
PLACE caramel topping in a microwavable-safe bowl. MICROWAVE at HIGH 20 seconds or until warm. STIR in raisin mixture. POUR over banana slices. CUT into 6 wedges. Makes 6-servings.
Tips & Warnings
NO-RUM that's easy just substitute 2-tablespoons water and 1/8 teaspoon rum extract. NO-GOLDEN-RAISINS no problem substitute regular raisins instead.
Topping will be warm after microwaving, Tart will be HOT when exiting oven, if children are helping becareful of oven and microwave.
Enthusiast 
Comments
LaurenInLA said
on 10/9/2008 Fabulous recipe. Keep those dessert recipes coming
rosie96778 said
on 9/30/2008 I think i want to try this one with my daughter. Wonderful article.
southernlady said
on 8/23/2008 Great recipe!
kaseysviewblog said
on 7/25/2008 Sounds delicious!
LogiesPage said
on 6/15/2008 Yummie, yum, yum, sounds good.