Caramel Apple Rice Pudding Tart

Servings:
Serves 8

Nutrition Information:
Protein: 6g; Fat: 22g; Carbohydrate: 51g; Fiber: 2g; Sodium: 254mg; Cholesterol: 90mg; Calories: 419.

Ingredients:

Pastry for one 9-inch pie crust
2 cups cooked rice
2 tablespoons butter
2 cups half-and-half
1/4 teaspoon ground cinnamon
1/2 cup sugar
2 medium Fuji apples, halved, cored and sliced 1/8 inch
thick
2 eggs, beaten
2 tablespoons butter
2 tablespoons brandy (optional)
1 teaspoon vanilla
1/4 cup prepared caramel sauce, room temperature

Method:

1) Heat oven to 450 degrees F. Evenly press crust into 10-inch tart pan; trim edges even with top of pan. Prick bottom and sides with fork. Bake 9 to 11 minutes or until golden brown; set aside. Reduce oven temperature to 350 degrees F.

2) Meanwhile in large nonstick skillet, heat butter and cinnamon over medium heat. Add apple slices and brandy; cook 5 to 8 minutes, stirring until apples are tender. Remove from heat; cool.

3) In medium saucepan, combine rice, half-and-half, sugar and butter. Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir 1/4 of hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla.

4) Pour pudding mixture into partially-baked crust. Place apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart. Bake 15 minutes or until pudding is set. Remove from oven; cool. Refrigerate covered 2 to 4 hours or overnight. Just before serving, drizzle caramel sauce over tart.