Rice Pudding Pear Tart
|Refrigerated pie crust||15 Ounce (1/2 Package)|
|Dry red wine||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Pears||2 Large, peeled, halved and cored|
|Cooked rice||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1 Teaspoon|
Preheat oven to 450°F Prepare pie crust according to package directions.
Place in 10-inch tart pan.
Bake 8 to 10 minutes or until lightly browned; set aside.
Reduce oven temperature to 350'F.Place wine and cinnamon in 10-inch skillet; bring to a boil.
Add pears; reduce heat, cover and poach 10 minutes.
Carefully turn pears in liquid; poach 5 to 10 minutes or until tender.
Remove from wine; set aside.
Combine rice, half-and-half, 1/2 cup sugar, butter, and salt in 3-quart saucepan.
Cook over medium heat 12 to 15 minutes or until slightly thickened.
Gradually stir 14 of hot rice pudding mixture into eggs; return mixture to saucepan, stirring constantly.
Continue to cook 1 to 2 minutes.
Stir in vanilla.
Pour rice pudding mixture into prepared crust.
Place pears, cut sides down, on cutting surface.
Cut thin lengthwise slices into each pear one third of the way down from stem end.
Fan pears over pudding mixture.
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; broil 1 to 2 minutes or until top is browned.
Cool before serving.
Garnish as desired.
Tart can be made ahead, if desired.