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Prep Time: 17 Minutes Cook Time: 54 Minutes |
Ready In: 71 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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