Rice Pudding Pear Tart Recipe


Health IndexJust EnjoyCuisine
SpecialityMain Ingredient


 Refrigerated pie crust15 Ounce (1/2 Package)
 Dry red wine2 Cup (32 tbs)
 Ground cinnamon1 Teaspoon
 Pears2 Large, peeled, halved and cored
 Cooked rice2 Cup (32 tbs)
 Half and half2 Cup (32 tbs)
 Butter/Margarine2 Tablespoon
 Salt1⁄4 Teaspoon
 Eggs2 , beaten
 Vanilla extract1 Teaspoon
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4675 Calories from Fat 1902

% Daily Value*

Total Fat 213 g328.1%

Saturated Fat 100.5 g502.7%

Trans Fat 0 g

Cholesterol 666.6 mg

Sodium 2882.4 mg120.1%

Total Carbohydrates 517 g172.4%

Dietary Fiber 23.9 g95.7%

Sugars 67.6 g

Protein 53 g105.8%

Vitamin A 61.4% Vitamin C 39.8%

Calcium 76.1% Iron 81.3%

*Based on a 2000 Calorie diet


Preheat oven to 450°F Prepare pie crust according to package directions.
Place in 10-inch tart pan.
Bake 8 to 10 minutes or until lightly browned; set aside.
Reduce oven temperature to 350'F.Place wine and cinnamon in 10-inch skillet; bring to a boil.
Add pears; reduce heat, cover and poach 10 minutes.
Carefully turn pears in liquid; poach 5 to 10 minutes 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.
Gradually stir 14 of hot rice pudding mixture into eggs; return mixture to saucepan, stirring constantly.
Continue to cook 1 to 2 minutes.
Stir in vanilla.
Pour rice pudding mixture into prepared crust.
Place pears, cut sides down, on cutting surface.
Cut thin lengthwise slices into each pear one third of the way down from stem end.
Fan pears over pudding mixture.
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; broil 1 to 2 minutes or until top is browned.
Cool before serving.
Garnish as desired.
Tart can be made ahead, if desired.