SALTED PEANUT TART

Little salty to add to your sweet!
Makes: 8 to 10 servings                                                                                         Takes: 1.5 hours

SALTED PEANUT TART

Smitten Kitchen's recipe
Makes: 8 to 10 servings
​Takes 1.5 hours
Crust
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea or table salt
  • 1/3 cup powdered sugar
  • 1/2 cup unsalted butter, cut up
  • 1/2 teaspoon vanilla extract
Filling
  • 4 tablespoons unsalted butter
  • 2/3 cup packed light or dark brown sugar
  • 1/3 cup honey 
  • 1/2 teaspoon apple cider vinegar 
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups salted peanuts
  • Flaky sea salt and plain sour cream to finish (optional)
Make the crust: 
  1. Preheat oven to 350°F. Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla pulse until dough comes together. Set a 9-inch round tart pan with a removable bottom set on a large baking sheet and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid. 
  2. Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully peel back foil and discard. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.
Make the filling:
  1. In a medium saucepan, melt butter over medium heat, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and honey and simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can and cool for a few minutes. Whisk in apple cider vinegar (not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts. 
  2. Pour filling into prepared tart shell (don't overflow it like I did), top with a little flaky salt, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, and serve with sour cream or whipped cream.