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Caramel Apple Rice Pudding Tart

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Description Edit

Makes 6 servings.

Ingredients Edit

  • 1 sheet prepared refrigerated pie crust (1/2 of 15-ounce package)
  • 1/4 cup butter, divided
  • 2 Fuji apples, cored and sliced into 1/4-inch thick slices
  • 2 tablespoons brandy (optional)
  • 1/4 teaspoon cinnamon
  • 2 cups cooked rice
  • 2 cups half and half
  • 1/2 cup Sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1/4 cup prepared caramel sauce

Directions Edit

  1. Prepare pie crust according to package directions.
  2. Place crust into ungreased 10-inch tart pan, pressing firmly into bottom and up sides of pan.
  3. Prick bottom with fork. Bake at 450 degrees 8 to 10 minutes or until golden brown.
  4. Heat 2 tablespoons of the butter in large skillet over medium heat.
  5. Add Apple, brandy and cinnamon, cook 3 to 5 minutes, stirring until Apples are tender. Remove from heat; cool.
  6. Combine rice, half and half, Sugar, remaining 2 tablespoons butter and salt in 2-quart saucepan.
  7. Cook over medium-low heat 12 to 15 minutes or until slightly thickened, stirring often.
  8. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly.
  9. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust.
  10. Place Apple slices on top of pudding overlapping in concentric circles starting at outside edge of tart.
  11. Reduce oven temperature to 350 degrees; bake 15 minutes or until pudding is set.
  12. Cool 15 minutes, refrigerate until ready to serve.

See also Edit

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