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Rice Pudding Pear Tart

1 sheet prepared refrigerated pie crust
2 cups dry red wine
1 teaspoon ground cinnamon
2 large pears, peeled, halved and cored
2 cups cooked rice
2 cups half-and-half
1/2 cup plus 1 tablespoon granulated sugar, divided use
2 tablespoons butter or margarine
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract

1. Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake at 450 degrees F. 8 to 10 minutes or until lightly browned; set aside. Reduce oven temperature to 350 degrees.
2. Place wine and cinnamon in 10-inch skillet. Bring to a boil over high heat; add pears. Reduce heat to low; cover and poach 10 minutes. Turn pears; poach 5 to 10 minutes more or until tender. Remove from wine; set aside.
3. Combine rice, half-and-half, 1/2 cup sugar, butter and salt in 3-quart saucepan. Cook over medium heat 12 to 15 minutes or until slightly thickened, stirring occasionally. Gradually stir one-fourth of rice mixture into eggs; return egg mixture to saucepan, stirring constantly. Cook 1 to 2 minutes more. Remove from heat; stir in vanilla. Pour rice mixture into baked crust.
4. Place pears, cut sides down, on cutting board. Cut thin lengthwise slits into each pear, one-third down from stem end. Fan pears over rice mixture. Bake 30 minutes or until rice mixture is set. Remove from oven; sprinkle with remaining 1 tablespoon sugar. Broil tart about 4 to 5 inches from heat source 1 to 2 minutes or until top is browned. Cool before serving.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.