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Dessert

Caramel Apple Rice Pudding Tart

A tart filled with caramelized apple rice pudding topped with apple slices.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Caramel Apple Rice Pudding Tart

Oven450°F, then 350°F
Time15 minutes

Ingredients

Directions

Prepare the crust

  1. Prepare pie crust according to package directions.

  2. Place crust into an ungreased 10‑inch tart pan, pressing firmly into bottom and up sides of pan.

  3. Prick bottom with a fork.

  4. Bake at 450°F for 8 to 10 minutes or until golden brown.

Cook the apples

  1. Heat 2 tablespoons of butter in a large skillet over medium heat.

  2. Add apple, brandy, and cinnamon; cook 3 to 5 minutes, stirring until apples are tender.

  3. Remove from heat and cool.

Make the rice pudding

  1. Combine rice, half and half, sugar, remaining 2 tablespoons butter, and salt in a 2‑quart saucepan.

  2. Cook over medium‑low heat for 12 to 15 minutes or until slightly thickened, stirring often.

  3. Gradually stir one‑fourth of the hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly.

  4. Continue to cook for 1 to 2 minutes.

  5. Stir in vanilla.

Assemble and bake

  1. Pour pudding mixture into pre‑baked crust.

  2. Place apple slices on top of pudding, overlapping in concentric circles starting at the outside edge of the tart.

  3. Reduce oven temperature to 350°F; bake for 15 minutes or until pudding is set.

  4. Cool for 15 minutes, refrigerate until ready to serve.

Nutrition, whole recipe (rough)

599Calories
12 gProtein
23 gFat
86 gCarbs

Counts 9 of 12 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Pie Crustnot in our table0
Brandynot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apple + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together1,501 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the pudding as they cook, giving it a custard-like structure.
Rice
Forms the body of the pudding, absorbing liquid as it cooks and thickens.
Half and half
Adds richness and moisture, and helps the pudding become creamy.
Butter
Adds fat for richness and flavor in both the apples and the pudding.
Fuji apples
Provide fruit flavor and tender texture on top of the pudding.
Sugar
Adds sweetness and helps the apples and pudding brown lightly.

The step that matters

Stirring the eggs into the hot mixture. Adding eggs straight to hot liquid can scramble them. Tempering with a portion of the hot pudding first, then stirring constantly, keeps the eggs smooth and lets the pudding thicken evenly.

Swap the apple

How well each one fits the dish's main ingredients (butter, brandy, cinnamon, rice, sugar, egg, vanilla):

  1. Figfits better
  2. Peachfits better
  3. Apricotfits about as well
  4. Applethe original

Fit is the average pairing score against butter, brandy, cinnamon, rice, sugar, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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