Chess Tart — One of the Best Desserts You’ll Ever Eat

I come from a long line of southern cooks. My great grandmother and namesake, Miss Kate, started a hotel that was renown for its food. People used to travel from two states away, when that wasn’t such an easy thing to do, just to eat. My great Aunt Florence made the best friend chicken in the world and biscuits that were so light and fluffy that they literally melted on your tongue. Though sadly not off your hips. And my Mother, breaking with tradition as is her way, trained as a french chef and taught cooking for years.

So, my love of food comes naturally to me. Now, I don’t often indulge in the southern delicacies that I grew up eating (abstainer, remember?). Nor am I a baker (way too precise). But Chess Tart is just one of things that has me throwing my rules out the window. Basically a brown sugar pie, it is one of the best desserts you’ll ever eat. Florence used to make it every Thanksgiving. Unfortunately, her recipes were all in her head, and I didn’t get this one before she died. But I jerry-rigged a different recipe from the “Joy of Cooking” and it’s darn close.  Give it a try and let me know what you think.

Chess Tart

Pastry:

1 c all purpose flour
pinch of salt
2 T sugar
8T (1 stick) unsalted butter, cold, cut into pieces
1 egg yolk
1T fresh lemon juice

1. Combine the flour, salt and sugar in a food processor. Add the butter and pulse quickly a few times to coat the butter in the flour. Then add the egg yolk and lemon juice and process until the pastry forms a smooth ball. Dust it with flour, cover in plastic and refrigerate for 30 minutes.

2. Roll the chilled dough out on a lightly floured surface util it forms a 12″ circle and transfer it to a 10″ tart pan with a removable bottom. Press the dough into the bottom and sides, and trim off the edges. Place in the freezer for 15 minutes.

3. Preheat the oven to 375 F.

4. Prick the bottom of the tart with a fork, place tin foil on top of the dough and weigh it down with pie weights or dried beans. Bake until the edges are lightly browned, about 12-15 minutes. Remove the pie weights and the foil, and bake for another 5 minutes until the bottom is also lightly browned. Remove from the oven and set aside. Turn the oven down to 325 F.

Filling:

1/2 c butter
2 c packed light brown sugar
4 egg yolks
2 T all purpose flour
1 c cream
1/2 c broken pecan meats (optional)

1. Cream together the butter and the sugar.

2. Beat in the egg yolks

3. Add the flour

4. Stir in the cream and the pecan meats if using. Pour into the tart shell and bake at 325 F until set, about 30 minutes. Cool and serve with whipped cream.

NOTE: The filling recipe is for a 9″ tart while the tart shell is 10″. I kept it this way because the filling is VERY rich. However, it does make a thin tart. If you want it thicker, increase the filling accordingly. I prefer this without the nuts, but that’s just me.