Ingredients

For the crust:

1 cup + 2 tablespoons all-purpose flour
⅓ cup powdered sugar
¼ teaspoon salt
8 tablespoons unsalted butter, cold, cut into small pieces
½ teaspoon vanilla extract

For the filling:

4 tablespoons unsalted butter
⅔ cup light brown sugar
⅓ cup honey
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
2 large eggs
2 cups roasted, salted peanuts

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse meal. Add the vanilla extract and process until the dough begins to come together.

Step 2: Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan in the freezer and chill for at least 15 minutes.

Step 3: Remove the crust from the freezer. Prick the bottom and sides all over with a fork. Line the crust with foil coated with cooking spray. Bake for 15 minutes, then carefully remove the foil and bake for an additional 5 minutes until the crust is slightly golden. Set aside to cool.

Step 4: To make the filling, melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a deep golden brown. Add the brown sugar and honey and whisk constantly for 1 minute. Remove from heat and pour into a bowl; let cool for 3 minutes.

Step 5: Whisk in the apple cider vinegar and vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the roasted salted peanuts until evenly combined.

Step 6: Pour the filling into the prepared crust. Bake the tart for 25 to 28 minutes, or until the filling is set.

Step 7: Remove the tart from the oven and let it cool for 15 minutes. Carefully remove the tart ring and transfer the tart to a wire rack to cool completely, at least 1 hour, before serving.

Tips & Variations

For extra flavor, toast the peanuts lightly before adding them to the filling.

You can substitute honey with pure maple syrup for a different sweetness profile.

If you prefer a less sweet dessert, reduce the brown sugar by 2 tablespoons.

Use a tart pan with a removable bottom to make it easier to release the tart without damage.

FAQs

Can I make the crust without a food processor?

Yes, you can use a pastry cutter or your fingers to cut the cold butter into the flour, sugar, and salt until it resembles coarse crumbs, then mix in the vanilla and press the dough into the tart pan.