1 Sheet prepared pie crust 1/2 c Sugar
2 c Dry red wine 2 tb Butter or margarine
1 ts Ground cinnamon 1/4 ts Salt
2 lg Pears 2 Eggs; beaten
— peeled, halved and cored 1 ts Vanilla extract
2 c Cooked rice 1 tb Sugar
2 c Half-and-half
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
Yields
1 10″ tart