Description
This Salted Peanut Tart features a buttery and tender crust filled with a rich, caramelized brown butter filling generously studded with roasted salted peanuts. The delightful combination of sweet, salty, and nutty flavors makes it a perfect dessert for peanut lovers. Baked to golden perfection, this tart offers a luscious texture with a satisfying crunch.
Ingredients
Scale
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
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
- Prepare the crust: Preheat 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 crumbs. Add the vanilla extract and pulse again until the dough starts to come together.
- Shape and chill the crust: 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.
- Bake the crust: Remove the crust from the freezer and prick it all over with a fork. Line the crust with foil coated with cooking spray. Bake for 15 minutes in the preheated oven, then carefully remove the foil and bake for another 5 minutes or until the crust is slightly golden. Remove from oven and set aside.
- Prepare the filling: In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally and cook until the butter turns a deep golden brown color, having a nutty aroma. Add the brown sugar and honey, whisking constantly, and cook for 1 minute to dissolve and combine.
- Mix filling ingredients: Pour the brown butter mixture into a bowl and let it cool for 3 minutes. Whisk in the apple cider vinegar and vanilla extract. Add the eggs one at a time, beating well after each addition to incorporate fully.
- Add peanuts and assemble tart: Stir in the roasted salted peanuts until evenly combined. Pour the filling into the prepared tart crust.
- Bake the tart: Bake the tart in the preheated oven for 25-28 minutes or until the filling is set and no longer jiggles in the center.
- Cool and serve: Remove the tart from the oven and let it cool for 15 minutes in the pan. Then remove the tart ring and transfer the tart to a wire rack to cool completely, at least 1 hour, before serving.
Notes
- Make sure to use cold butter for the crust to achieve a flaky texture.
- Swirling the pan while browning butter helps to cook it evenly and prevent burning.
- Cooling the filling slightly before adding eggs prevents cooking the eggs prematurely.
- Remove the tart ring carefully to keep the edges intact.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This tart pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 53 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Peanut Tart, Peanut Dessert, Brown Butter Tart, Nutty Tart, Baked Peanut Tart, Sweet and Salty Tart
