Caramel Chess Tart

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.

 

Yield: 1 (10") tart
Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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°.
  2. 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.
  3. 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.
Note:

If you're going to top the tart with whipped cream, keep in mind that cream doubles when it's whipped. For 2 cups of whipped cream, buy a half-pint (1 cup) carton of whipping cream. Use a deep metal bowl, and place the bowl, the beaters, and the cream in the freezer for 15 minutes before whipping to get the best volume.

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