Caramel Chess Tart

Oxmoor House
Caramel Chess TartRecipe
Oxmoor House
Brown sugar and butter come together in this recipe to create a sublime caramel. This easy tart's  made of simple ingredients, yet it received our Test Kitchens highest marks.


1 (10") tart


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1/2 (15-ounce) package refrigerated piecrusts
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs
1 tablespoon all-purpose flour
1/4 cup buttermilk
2 teaspoons vanilla extract
Powdered sugar (optional)
Whipped cream


Prep: 17 Minutes
Cook: 54 Minutes

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

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 crust.

Bake at 350° 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.

Created date

December 2010