Caramel Apple Rice Pudding Tart

Preheat 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.

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.

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.

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.