Rice Pudding Pear Tart

Directions

1. 1
   Bake pie crust at 450° for 8 to 10 minutes (until lightly browned).
2. 2
   Set aside.
3. 3
   Bring wine and cinnamon to a boil in a 10-inch skillet.
4. 4
   Add pears; reduce heat, cover and poach for 10 minutes.
5. 5
   Turn over; continue until tender.
6. 6
   Remove from wine; set aside.
7. 7
   Combine rice with half and half, sugar, butter and salt in a 3-quart saucepan.
8. 8
   Cook over medium heat until slightly thickened.
9. 9
   Add eggs and vanilla; cook 2 minutes.
10. 10
    Pour into pie crust.
11. 11
    Cut lengthwise slits in pears and fan over pudding.
12. 12
    Bake at 350° until pudding is set.