-
1
Prepare pie crust according to package directions.
-
2
Place in 10-inch tart pan.
-
3
Bake at 450 F. for 8 to 10 minutes or until lightly browned; set aside.
-
4
Place wine and cinnamon in 10-inch skillet; bring to a boil.
-
5
Add pears; reduce heat, cover and poach 10 minutes.
-
6
Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender.
-
7
Remove from wine; set aside.
-
8
Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan.
-
9
Cook over medium heat 12 to 15 minutes or until slightly thickened.
-
10
Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly.
-
11
Continue to cook 1 to 2 minutes.
-
12
Stir in vanilla.
-
13
Pour pudding mixture into pre-baked crust.
-
14
Place pears, cut-side down, on cutting surface.
-
15
Cut thin lengthwise slits in each pear, one-third down from stem end.
-
16
Fan pears over pudding mixture.
-
17
Reduce oven temperature to 350F (180C).
-
18
; bake 30 minutes or until pudding is set.
-
19
Remove from oven; sprinkle with 1 tablespoon sugar.
-
20
Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned.
-
21
Cool before serving.
-
22
Tart can be made ahead, if desired.
