Title: Rice pudding pear tart
 Categories: Desserts
      Yield: 1 10" tart
 
      1    Sheet prepared pie crust
      2 c  Dry red wine
      1 ts Ground cinnamon
      2 lg Pears
           -- peeled, halved and cored
      2 c  Cooked rice
      2 c  Half-and-half
    1/2 c  Sugar
      2 tb Butter or margarine
    1/4 ts Salt
      2    Eggs; beaten
      1 ts Vanilla extract
      1 tb Sugar
 
  Prepare pie crust according to package directions. Place in 10-inch
  tart pan.  Bake at 450 F. for 8 to 10 minutes or until lightly
  browned; set aside.  Place wine and cinnamon in 10-inch skillet;
  bring to a boil. Add pears; reduce heat, cover and poach 10 minutes.
  Turn pears in liquid and continue to poach 5 to 10 minutes or until
  pears are tender. Remove from wine; set aside. Combine rice,
  half-and-half, sugar, butter and salt in 3-quart saucepan.  Cook over
  medium heat 12 to 15 minutes or until slightly thickened. 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 pears,
  cut-side down, on cutting surface. Cut thin lengthwise slits in each
  pear, one-third down from stem end. Fan pears over pudding mixture.
  Reduce oven temperature to 350 F.; bake 30 minutes or until pudding
  is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place
  tart in oven about 4 to 5 inches from heat source, broil 1 to 2
  minutes or until top is browned. Cool before serving.  Tart can be
  made ahead, if desired.