Rice Pudding Pear Tart

• 1 x pie shell (9 inch)
• 2 cups red wine dry
• 1 teaspoon cinnamon ground
• 2 large pears peeled, halved and cored
• 2 cups rice cooked
• 2 cups light cream (half&half)
• 1/2 cup sugar
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• 1 tablespoon sugar

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.

pie shell, red wine, cinnamon ground, rice cooked, light cream, sugar, butter, salt, eggs, vanilla, sugar

Taken from recipeland.com/recipe/v/rice-pudding-pear-tart-35289 (may not work)