Rice Pudding Pear Tart Recipe

Name: Rice Pudding Pear Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 prepared pie crust; 2 c. dry red wine; 1 tsp. cinnamon; 2 large pears, peeled, halved and cored; 2 c. cooked rice; 2 c. half and half; 1/2 c. sugar; 2 Tbsp. butter or margarine; 1/4 tsp. salt; 2 eggs, beaten; 1 tsp. vanilla; 1 Tbsp. sugar

Servings: persons

1 prepared pie crust
2 c. dry red wine
1 tsp. cinnamon
2 large pears, peeled, halved and cored
2 c. cooked rice
2 c. half and half
1/2 c. sugar
2 Tbsp. butter or margarine
1/4 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1 Tbsp. sugar

1
Bake pie crust at 450u00b0 for 8 to 10 minutes (until lightly browned).
2
Set aside.
3
Bring wine and cinnamon to a boil in a 10-inch skillet.
4
Add pears; reduce heat, cover and poach for 10 minutes.
5
Turn over; continue until tender.
6
Remove from wine; set aside.
7
Combine rice with half and half, sugar, butter and salt in a 3-quart saucepan.
8
Cook over medium heat until slightly thickened.
9
Add eggs and vanilla; cook 2 minutes.
10
Pour into pie crust.
11
Cut lengthwise slits in pears and fan over pudding.
12
Bake at 350u00b0 until pudding is set.

847

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 prepared pie crust, 2 c. dry red wine, 1 tsp. cinnamon, 2 large pears, peeled, halved and cored, and more.

Yes, Rice Pudding Pear Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Pudding Pear Tart

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