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1
Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Carefully line crust with a double thickness of foil, gently pressing foil to bottom and side of crust. Bake 7 minutes. Carefully remove foil; bake 2 minutes longer. Cool on cooling rack 10 minutes. Reduce oven temperature to 350°F.
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2
In medium bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and buttermilk. Stir in vanilla. Pour filling into partially baked crust.
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3
Bake 45 minutes or until almost set. Cool completely on cooling rack. Remove tart from pan; place on serving plate. Sprinkle with powdered sugar. Serve with whipped cream.
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