The only trick to making this simple dessert is leaving the caramel unstirred for 8 minutes; stirring can cause it to harden. To simplify the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixture. The raisins should sit in the rum for at least 30 minutes - the longer the better. Slice the banana immediately before arranging them on the tart so they don't discolor. To dress it up even more, serve warm with vanilla frozen yogurt.
1/4 cup golden raisins
2 tablespoons dark rum
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Combine raisins and rum in a small bowl; set aside.
Preheat oven to 425°.
Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425° for 30 minutes.
Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.