Pear, Banana, and Dark Rum Tart

Make the rum mixture: In a small saucepan, combine the rum, brown sugar, and vanilla. Bring the mixture to a simmer over medium heat and stir to dissolve the brown sugar. Shut off the heat and cover the pan to keep the mixture warm.

Finish the filling: In a medium skillet, melt the butter over medium heat, then cook, swirling the pan often, until the white bits on the bottom of the pan turn light brown and the butter smells nutty, 2 to 3 minutes. Add the whole bananas, arranging them in a single layer. Sprinkle the bananas with a tiny pinch of salt and cook on one side until they have softened, 3 to 5 minutes. Turn them over and cook for an additional minute. Remove the skillet from the heat and pour the rum mixture over the bananas. Add 2 tablespoons of water, return the skillet to the heat, and cook until the bananas become tender, 3 to 5 minutes. Mash the bananas into the rum mixture with the tines of a fork, and set it aside to cool.

Cook the pears: In a large ovenproof skillet, heat the granulated sugar over low heat until it melts and turns a very light brown, 10 to 12 minutes. Carefully remove the skillet from the heat and add the molasses, cinnamon, and ginger. Arrange the pear halves, flesh-side down, in a single layer on top. Return the skillet to medium heat and cook, moving the pears around from time to time with a wooden spoon, until they brown and start to soften, 10 to 12 minutes. Add the vinegar and carefully transfer the skillet to the oven. Bake until the pears are tender when pierced with the tip of a knife, 8 to 10 minutes. (Pears vary in cooking time according to ripeness and variety; when they are cooked, the knife will slip in and out of the pears with little effort.) Remove the skillet from the oven and set it aside to cool.

Assemble the tart: Remove the ring from the edge of the tart pan. Place the tart crust (still attached to the pan bottom) on a serving platter. Spoon the banana-rum filling into the crust, leaving a 1-inch border. Top with the pears in a single layer, flesh-side up, and pour the cooking liquid from the pears over them. Let the tart set for about 1 hour at room temperature before serving. Serve the tart at room temperature, topping each slice with whipped cream or ice cream. Leftover tart will keep in the refrigerator for a day or two. Serves 10-12.