Post by chief_cook2 on May 11, 2003 15:47:19 GMT -6
Yield: 8 servings
INGREDIENTS
- 1 sheet prepared refrigerated pie crust (1/2 of 15-ounce package)
- 2 cups cooked rice
- 2 cups half and half
- 1/4 cup butter, divided
- 1/2 cup sugar
- 2 Fuji apples, cored and sliced into 1/4 inch thick slices
- 1/4 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons brandy (optional)
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 cup prepared caramel sauce
DIRECTIONS
Prepare pie crust according to package directions. Place crust into
un-greased 10-inch tart pan, pressing firmly into bottom and up
sides of pan. Prick bottom with fork. Bake at 450 degrees 8 to 10
minutes or until golden brown.
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.
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.
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. Pour pudding mixture into
pre-baked crust. Place apple slices on top of pudding overlapping
in concentric circles starting at outside edge of tart.
Reduce oven temperature to 350 degrees; bake 15 minutes or until
pudding is set. Cool 15 minutes, refrigerate, covered, 2 to 4
hours or overnight. Just before serving, drizzle caramel sauce
over tart.
Nutritional Information Per Serving:
417 calories, 6 grams protein, 21 grams fat,
49 grams carbohydrate, 1 gram dietary fiber,
93 milligrams cholesterol, 433 milligrams sodium