Rice Pudding Pear Tart

Recipe Ingredients

1		Prepared pie crust
2 cups	474ml	Dry red wine
1 teaspoon	5ml	Ground cinnamon
2 teaspoons	10ml	Pears - - peeled, halved (large) and
2 cups	320g / 11oz	Cooked rice
2 cups	474ml	Half-and-half
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Butter or margarine
1/4 teaspoon	1.3ml	Salt
2		Eggs - beaten
1 teaspoon	5ml	Vanilla extract
1 tablespoon	15ml	Sugar

Recipe Instructions

Prepare pie crust according to package directions. Place in 10-inch tart pan.

Bake at 450F for 8 to 10 minutes or until lightly browned; set aside.

Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan.

Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly.

Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface.

Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture.

Reduce oven temperature to 350F; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar.

Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired.

Source:
Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council

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