• 8servings

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Nutrition Info . . .

VitaminsB1, H, D
MineralsNatrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 sheet prepared refrigerated pie crust (1/2 of 15-ounce package)

  2. 1/4 cup butter, divided use

  3. 2 Fuji apples, cored and sliced into 1/4-inch thick slices

  4. 2 tablespoons brandy

  5. 1/4 teaspoon ground cinnamon

  6. 2 cups cooked rice

  7. 2 cups half-and-half

  8. 1/2 cup granulated sugar

  9. 1/4 teaspoon salt

  10. 2 large eggs, beaten

  11. 1 teaspoon vanilla extract

  12. 1/4 cup prepared caramel sauce

Instructions Jump to Ingredients ↑

  1. Prepare pie crust according to package directions. Place crust into ungreased 10-inch tart pan, pressing firmly into bottom and up sides of pan. Prick bottom with fork. Bake at 450°F (230°C) 8 to 10 minutes or until golden brown.

  2. Heat 2 tablespoons of the butter in large skillet over medium heat. Add apple, brandy and cinnamon, cook 3 to 5 minutes, stirring until apples are tender. Remove from heat; cool.

  3. Combine rice, half-and-half, sugar, remaining 2 tablespoons butter and salt in 2-quart saucepan. Cook over medium-low heat 12 to 15 minutes or until slightly thickened, stirring often.

  4. 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.

  5. Pour pudding mixture into pre-baked crust. Place apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart.

  6. Reduce oven temperature to 350°F (175°C); bake 15 minutes or until pudding is set. Cool 15 minutes, refrigerate until ready to serve.

  7. Drizzle with the caramel sauce just before serving.


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