Rice Pudding Pear Tart
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 2 | cups |
red wine
dry |
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 | large |
pears
peeled, halved and cored |
|
| 2 | cups |
rice
cooked |
|
| 2 | cups |
light cream (half&half)
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 473 | ml |
red wine
dry |
*
|
| 5 | ml |
cinnamon
ground |
|
| 2 | large |
pears
peeled, halved and cored |
|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
light cream (half&half)
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
sugar
|
|
Directions
Prepare pie crust according to package directions.
Place in 10-inch tart pan.
Bake at 450 F. 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 350℉ (180℃). ; 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.
