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Caramel Chess Tart

Source of Recipe

Southern Living


List of Ingredients

1/2 (15 oz) pkg refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs
1 tbsp all-purpose flour
1/4 cup buttermilk
2 tsp vanilla extract
Powdered sugar (optional)
Whipped cream


Recipe

Fit pie crust 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 degrees for 7 minutes. Remove beans and foil, bake pie crust for 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 crust.

Bake 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.

(Caramel Chess Tassies) To make 3 dozen tassies, prepare filling as directed above. You will need 1 1/2 (15 oz) pkg refrigerated pie crusts. Using a 2 3/4" round cutter, cut 36 circles out of pie crusts. Place in ungreased miniature muffin pans, crimping edges. Spoon filling evenly into crusts. Bake at 350 degrees for 25 minutes. Remove from pans and cool completely on wire racks.