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Salted Peanut and Caramel Tart
The classic peanut butter and marshmallow sandwich—also known as the Fluffernutter—is inarguably all-American. And Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a delicious riff on that childhood favorite. The bakery combines all of the elements into elegant individual tartlets called tartes cacahuètes (literally, peanut tarts). A buttery, cookie-like pastry is filled with an airy peanut butter meringue that is topped with caramel-coated roasted peanuts. For ease, our version makes a single 9-inch tart. Pay attention to the timing in the recipe, which can be tricky. To make the meringue filling, the whipped egg whites and sugar syrup need to be ready at the same time. If your egg whites reach soft peaks before the syrup is ready, reduce the mixer speed to low while you wait for the syrup to finish; this prevents the whites from turning dry and stiff. You’ll need a candy or instant thermometer for gauging the doneness of the sugar syrup. The finished tart will keep at room temperature for up to 12 hours. If you're storing it longer than an hour or so, wait to add the flaky salt garnish until just before serving and cover the tart with plastic wrap or foil.
1
9-inch tart
Don’t use natural peanut butter (the variety that requires stirring to mix in the oil on the surface); even the creamy variety of natural peanut butter has a slight grittiness that's detectable in the tart filling. Make sure the mixer bowl and whisk attachment for whipping the meringue are perfectly clean; even a trace of grease will prevent the egg whites from attaining the proper volume.
2 hours 30 minutes
1 hour active
For the tart shell:
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130
grams (1 cup) all-purpose flour
Directions
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01To make the tart shell, mist a 9-inch tart pan with removable bottom with cooking spray and set on a rimmed baking sheet. In a stand mixer fitted with the paddle attachment, combine both flours, the sugar and salt, then mix on low until combined, about 5 seconds. With the mixer on low, add the butter a piece at a time. When all the butter has been added, continue mixing on low until the mixture resembles coarse sand, about 2 minutes. Add the yolk and vanilla, then mix on low until the dough is evenly moistened and cohesive, 2 to 3 minutes; the dough may not form a single mass.
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GET DIGITAL & PRINTWhich brand of peanut butter would you guys recommend specifically? They vary so hugely based on sugar content and other additives that it could have a huge impact on flavor. I understand the comment that you shouldn't use natural peanut butter because it has a grit to it, but is the implication that you should go for a commercial, sugary one like Reese's or Skippy? Or still try to fund one that is buttery smooth but less sugary like Peanut Butter & Co?
This is the only recipe that Imhave ever read that is written to require more than one person. In the section about making the filling, you are to whip the cream WHILE boiling sugar with water to a candy temperature AND softening peanut butter. Meanwhile, be very Very careful about that cream you are whipping. No souls chefs in my kitchen.
That is one sweet dessert. Too sweet for me but I do love whipping egg whites and pouring boiling sugar on them!