Prepare rice according to package directions.  Preheat oven to 450°F.

Place crust into ungreased 10-inch tart pan, pressing firmly into bottom and up sides of pan. Prick bottom with fork. Bake 8 to 10 minutes or until golden brown. Heat 2 tablespoons 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.  Stir ¼ cup hot pudding 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, covered, 2 to 4 hours or overnight. Just before serving, drizzle caramel sauce over tart.