A tasty tart topped with vanilla rice pudding,sauteed brandied apple slices and a drizzle of caramel sauce.
Recipe: Caramel Apple RicePudding Tart
1 sheet prepared refrigerated pie crust(1/2 of 15-ounce package)
Prepare pie crust according to packagedirections. Place crust into ungreased 10-inch tart pan, pressingfirmly into bottom and up sides of pan. Prick bottom with fork.Bake at 450°F (230°C) 8 to 10 minutes or until goldenbrown.
Heat 2 tablespoons of the butter in largeskillet over medium heat. Add apple, brandy and cinnamon, cook3 to 5 minutes, stirring until apples are tender. Remove fromheat; cool.
Combine rice, half-and-half, sugar, remaining2 tablespoons butter and salt in 2-quart saucepan. Cook overmedium-low heat 12 to 15 minutes or until slightly thickened,stirring often.
Gradually stir one-fourth hot puddingmixture 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 apple slices on top of pudding overlapping in concentriccircles starting at outside edge of tart.
Reduce oven temperature to 350°F (175°C);bake 15 minutes or until pudding is set. Cool 15 minutes, refrigerateuntil ready to serve.
Drizzle with the caramel sauce just beforeserving.
1/4 cup butter, divided use
2 Fuji apples, cored and sliced into 1/4-inch thick slices
2 tablespoons brandy (optional)
1/4 teaspoon ground cinnamon
2 cups cooked rice
2 cups half-and-half
1/2 cup granulated sugar
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract
1/4 cup prepared caramel sauce
Makes 8 servings.
Recipe provided courtesy of the USA RiceFederation.
If the Caramel Apple RicePudding Tart recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog