Caramel Apple Rice Pudding Tart

Description
Makes 6 servings.

Ingredients

 * 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
Prepare pie crust according to package directions. Place crust into ungreased 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 until ready to serve.