A tasty tart topped with vanilla rice pudding, sauteed brandied apple slices and a drizzle of caramel sauce.

Caramel Apple Rice Pudding Tart

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

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.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.