Caramel Chess Tart

By Tamipri

Ingredients

• 1/2 (15 oz.) pkg. refrigerated piecrusts
• 1/2 c. butter, softened
• 1 1/2 c. packed brown sugar
• 3 large eggs
• 1 Tb. flour
• 1/4 c. buttermilk
• 2 tsp. vanilla extract
• powdered sugar, opt.
• whipped cream

Preparation

Step 1

Fit piecrust into a 10" tart pan with a removable bottom according to pkg. directions. Line pastry with foil, and fill with dried beans or pie weights. Bake at 450 degrees for 7 minutes. Remove dried beans and foil, and bake piecrust 2 more minutes; cool on a wire rack. Reduce oven temperature to 350 degrees.

Beat butter and brown sugar in a large bowl at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating well after each addition. Stir in flour and buttermilk. Add vanilla, stirring well. Pour filling into prepared pie crust.

Bake at 350 degrees. for 45 minutes or until almost set. Cool completely on wire rack. Remove tart pan rim and transfer tart to a serving platter. Dust with powdered sugar, if desired. Dollop each serving with whipped cream.