Ingredients Jump to Instructions ↓

  1. 9-inch pie crust

  2. 2 cups cooked rice

  3. 2 cups half-and-half

  4. 1/4 teaspoon ground cinnamon

  5. 1/2 cup sugar

  6. 2 medium Fuji apples, halved, cored and sliced

  7. 1/8 inch thick 2 eggs, lightly beaten

  8. 2 tablespoons butter

  9. 2 tablespoons brandy

  10. 1 teaspoon vanilla extract

  11. 1/4 cup prepared caramel sauce, room temperature

Instructions Jump to Ingredients ↑

  1. 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.

  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.


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