Salted Nut Tart

Caramel Nut Tart Recipe | Williams Sonoma Taste

My commitment to peanut butter and all of the manners in which we crush it facing chocolate would be difficult to address. From peanut butter cookies specked with the taste of home more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter, and chocolate tarts, cakes, refrigerator and cheesecakes to peanut butter-twirled brownies, my peanut devotion is neither limited to peanut butter or the proximity of chocolate.

Salted Peanut Tart



You could likewise make this tart as bars! Line an 8×8-inch square baking skillet with two bits of material paper, each reaching out up different sides. Press the covering dough equitably across the base and 1/4-inch up the sides of this skillet. Parbake at 350 (no loads or freezing expected) for 15 minutes, until extremely pale brilliant. Go on with fixing as composed; beating baking time is equivalent to tart. When cool, cut into 16 square bars.


  • 1 cup plus 2 tablespoons (150 grams) all-purpose flour
  • 1/4 teaspoon fine sea or table salt
  • 1/3 cup (40 grams) powdered sugar
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks
  • 1/2 teaspoon vanilla extract


  • 4 tablespoons (2 ounces or 55 grams) unsalted butter
  • 2/3 cup (125 grams) packed light or dark brown sugar
  • 1/3 cup (110 grams) honey or golden syrup
  • 1/2 teaspoon apple cider vinegar (optional)
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (about 10 ounces or 285 grams) salted peanuts
  • Flaky sea salt and plain sour cream to finish (optional)

Heat stove to 350°F (175°C).

Make the hull: Combine the flour, salt, and sugar in the bowl of a food processor. Add margarine and vanilla to the bowl, then, at that point, run the machine until the combination shapes enormous bunches – continue to run it; it could require an additional 30 seconds for it to meet up. However, it will. Set a marble or two of dough to the side, move the remainder of it to a 9-inch round tart container with a removable base set on an enormous baking sheet (for dribbles and dependability of purpose) and press the dough equitably across the base and up the sides. Move to more relaxed for 15 minutes, until strong.

Parbake covering: Once firm, prick done with a fork. Cover a piece of foil with a nonstick shower, and press it oiled-side-down firmly against the frozen outside layer so it is completely formed to the shape. Bake tart with foil (no pie loads needed) for 15 minutes, then cautiously, tenderly, a little at a time, peel back the foil and dispose of it. If breaks have shaped, utilize the marbles of dough you put away to fix it. Get back to broiler for 5 minutes, until scarcely brilliant at edges and dry to the touch. Put away.

In the interim, make the filling: In a medium pot, liquefy margarine over medium heat and keep cooking it, constantly blending, until it smells nutty and earthy colored bits structure at the lower part of the pot. Race in earthy-colored sugar and brilliant syrup or honey and cook at a stew, briefly whisking. Speed in apple juice vinegar (with cuts the pleasantness and adds intricacy, not a vinegary flavor, guarantee), vanilla, and eggs, each in turn, then mix in peanuts. Fill an enormous bowl, scratching out every one of the caramelized bits from the pot that you would be able, and place in the refrigerator or, as I did, on your freezing deck, for (refreshed to propose less time according to remark reactions) a couple of moments, until it has cooled somewhat.

Bake tart: Pour filling into the arranged tart shell, top with somewhat flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the middle and brilliant earthy colored everywhere. Cool on a rack to room temperature, or, similar to me, you can rush this along in the refrigerator; however, don’t allow it thoroughly to chill.

Serve. Decorate with powdered sugar. Serve in wedges at room temperature (not cold, which can be excessively firm) with a bit of sour cream.