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Prep Time: 17 Minutes Cook Time: 54 Minutes |
Ready In: 71 Minutes Servings: 3 |
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Brown sugar and butter come together in this recipe to create a sublime caramel. This dessert's made of simple ingredients, yet it received our Test Kitchens highest marks. Ingredients:
1 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. Using a 2 3/4 round cutter, cut 36 circles out of piecrusts. Place in ungreased miniature muffin pans, crimping edges.
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. Spoon filling evenly into prepared crusts.
3. Bake at 350° for 25 minutes. Remove from pans, and cool completely on wire racks. Dust with powdered sugar, if desired. Dollop each serving with whipped cream.
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