Salted Peanut Tart
Smitten Kitchen
Crust
- 1 1/2 c + 3 tbs. flour
- 1/4 tsp salt
- 1/3 c + 3 tbs. powdered sugar
- 3/4 c cold butter
- 3/4 tsp vanilla extract
Filling
- 6 tbsp butter
- 1 c packed brown sugar
- 1/3 c + 3 tbs. honey
- 3/4 tsp apple cider vinegar
- 3/4 tsp vanilla extract
- 3 eggs
- 3 c salted peanuts
For crust, pulse all ingredients in a food processor until ball of dough forms. Press across the bottom and up the sides of an 11-12 inch tart shell. Place in freezer until frozen - about 15 minutes. Prick the tart shell with fork. Spray a large piece of foil with cooking spray. Press firmly into the dough to conform to the shell. Bake at 350 for 17 minutes. Carefully peel back foil. Bake for 5 more minutes or until Crust just starts to brown. Cool on wire rack.
Prepare filling. In a small saucepan, brown butter. Whisk in brown sugar and honey. Cook at a simmer, whisking constantly, for one minute. Pour into a large bowl. Let cool on the counter enough so that eggs won't scramble when added to mixture (do not place in fridge to cool; it will harden too quickly and you won't be able to mix in the remaining ingredients). Whisk in apple cider vinegar, vanilla and eggs, one at a time. Stir in peanuts. Pour into cooled tart shell and place in the oven. Slide a pan onto the oven rack directly below to catch anything that seeps out of the tart pan. Bake at 350 for for 25 - 30 minutes until edges are set but center is slightly jiggly. Let cool to room temperature before serving with vanilla ice cream. Do not serve tart cold from the fridge. It gets too hard.