Caramel Apple Rice Pudding Tart

May 15 00:00 2002 Print This Article
Caramel Apple Rice Pudding Tart

Servings: 8


  • 1 sheet prepared refrigerated pie crust (1/2 of 15-oz 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


  1. 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.
  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. Pour pudding mixture into pre-baked crust. Place apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart.
  5. 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

Source: USA Rice Federation

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