Title: Rice Pudding Pear Tart
Categories: Dessert
Yield: 1 10" tart
| 1 | | Sheet prepared pie crust |
| 2 | c | Dry red wine |
| 1 | ts | Ground cinnamon |
| 2 | lg | Pears - peeled, halved and cored |
| 2 | c | Cooked rice |
| 2 | c | Half-and-half |
| 1/2 | c | Sugar |
| 2 | tb | Butter or margarine |
| 1/4 | ts | Salt |
| 2 | | Eggs; beaten |
| 1 | ts | Vanilla extract |
| 1 | tb | Sugar |
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 F.; 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. By
fatfree-request@fatfree.com on Jun 16, 1997