Caramel Chess Tart

Ingredients

• 1.5 cups firmly brown sugar light packed
• 0.5 cup butter softened
• 0.3 cup buttermilk 
• 3 large eggs 
• 1 tablespoon flour all-purpose
• 15 ounce piecrusts refrigerated
• 2 teaspoons vanilla extract 
• 17 servings whipped cream 

Equipment

• bowl
• oven
• wire rack
• hand mixer
• aluminum foil
• tart form

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.
2. Bake at 450 for 7 minutes.
3. Remove dried beans and foil, and bake piecrust 2 more minutes; cool on a wire rack. Reduce oven temperature to 35
4. 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.
5. Add vanilla, stirring well.
6. Pour filling into prepared crust.
7. Bake at 350 for 45 minutes or until almost set. Cool completely on wire rack.
8. Remove tart pan rim and transfer tart to a serving platter. Dust with powdered sugar, if desired. Dollop each serving with whipped cream.