Rice Pudding Pear Tart
Tender cinnamon-scented, wine-poached pear halves are baked atop creamy rice pudding in a pastry tart, then sprinkled with sugar and finished off under the broiler until the sugar caramelizes.
Pastry for 1 (9-inch) single-crust pie*
2 cups dry red wine
1 teaspoon ground cinnamon
2 large pears, peeled, halved and cored
2 cups cooked rice
2 cups half-and-half
1/2 cup plus 1 tablespoon granulated sugar - divided use
2 tablespoons butter or margarine
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract
- Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake in a preheated oven at 450°F (230°C) 8 to 10 minutes or until lightly browned; set aside. Reduce oven temperature to 350°F (175°C).
- Place wine and cinnamon in 10-inch skillet. Bring to a boil over high heat; add pears. Reduce heat to low; cover and poach 10 minutes. Turn pears; poach 5 to 10 minutes more 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, stirring occasionally. Gradually stir one-fourth of rice mixture into eggs; return egg mixture to saucepan, stirring constantly. Cook 1 to 2 minutes more. Remove from heat; stir in vanilla. Pour rice mixture into baked crust.
- Place pears, cut sides down, on cutting board. Cut thin lengthwise slits into each pear, one-third down from stem end. Fan pears over rice mixture. Bake 30 minutes or until rice mixture is set. Remove from oven; sprinkle with remaining 1 tablespoon sugar. Broil tart about 4 to 5 inches from heat source 1 to 2 minutes or until top is browned. Cool before serving.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe and photograph provided courtesy of USA Rice Federation.