Gaga over goobers? If so, you will love this salted peanut tart. The second I spotted a photo of the confection on Instagram, I was compelled to recreate it.
And that’s what I did two Saturdays ago. Since then, I’ve polished off one-third of the dangerously delicious dessert (and stuck the rest in the freezer for safekeeping).
Salted peanut tart calls for a short list of ingredients (many of which you likely have on hand) and comes together quite quickly and easily. That means you can be sitting down to a plate of homemade pie in no time.
Recipe adapted from Smitten Kitchen.
Salted Peanut Tart
Makes 1 9" round tart
Ingredients
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 degrees.
- Place flour, powdered sugar and salt in a food processor. Add the butter and pulse until mixture resembles coarse meal. Add the vanilla extract and process until ingredients start to come together.
- Press the dough into the bottom and up the sides of a 9" tart pan with a removable bottom. Transfer to the freezer and let chill for at least 15 minutes.
- Remove crust from the freezer, prick all over with a fork and line with foil coated with cooking spray. Bake for 15 minutes and remove from the oven. Carefully lift the foil out of the crust and bake it for an additional 5 minutes until slightly golden. Remove from the oven and set aside.
Prepare the filling and assemble the tart:
- In a small sauce pan, melt butter over medium heat. Continue to cook, swirling pan occasionally, until deep golden brown. Add the brown sugar and honey and cook, whisking constantly, for 1 minute. Immediately pour mixture into a bowl and let 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. Add the peanuts and stir to combine.
- Pour the filling into the prepared crust. Bake for 25-28 minutes or until the filling is set.
- Remove tart from the oven and let cool for 15 minutes. Then remove ring and transfer tart to a wire rack to cool for at least 1 hour before serving.
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