Rice Pudding Pear Tart

This tart combines two classic desserts into one. A creamy rice pudding fills a pre-baked pie shell, then wine-poached pears get fanned across the top and the whole thing bakes until set. A quick pass under the broiler with a sugar sprinkle creates a crackly, caramelized finish.

The pears poach in dry red wine with cinnamon, which stains them a gorgeous deep ruby and infuses them with warmth. About 15 to 20 minutes of gentle simmering makes them tender all the way through while keeping their shape intact for slicing and fanning.

The rice pudding base is stovetop-cooked with half-and-half, sugar, butter, and vanilla. Tempering the beaten eggs into the hot pudding (a little at a time, stirring constantly) thickens it into a rich custard that sets up firmly in the oven without curdling.

Slitting each pear half into thin lengthwise cuts and fanning them over the pudding creates that classic French tart presentation. Once baked and broiled, the tart can be made ahead and served at room temperature.

Chef Tips

• Temper the eggs carefully. Add a quarter of the hot pudding to the beaten eggs first, stir well, then pour back into the pot. This prevents scrambled eggs in your pudding.
• Turn the pears in the wine halfway through poaching so both sides absorb the color and flavor evenly.
• Watch the broiler closely during the final sugar caramelization. You need just 1 to 2 minutes. Any longer and the sugar burns.
• Let the tart cool completely before slicing. The pudding sets firmer as it cools and the slices will be much cleaner.

Variations

• White wine pears: Poach the pears in white wine with a vanilla bean for a lighter, more delicate version without the red wine color.
• Apricot glaze: Brush the finished tart with warmed apricot jam for a glossy, professional-looking shine.