Rice Pudding Pear Tart

Prepare pie crust according to package directions. Place in 10-inch tart pan.

Bake at 450F for 8 to 10 minutes or until lightly browned; set aside.

Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan.

Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir one-fourth 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 pre-baked crust. Place pears, cut-side down, on cutting surface.

Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture.

Reduce oven temperature to 350F; 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 source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired.