威廉希尔娱乐

salted peanut tart

我对花生酱的热爱,以及我们把花生酱和巧克力粉碎的所有方法,都是不可能被质疑的。从多点花生酱和巧克力片的花生酱曲奇peanut butter-filled chocolate cookies花生酱和巧克力馅饼cakesiceboxand奶酪蛋糕to花生酱卷饼peanut butter blondies with chocolate chunks,我还有一个最喜欢的里斯花生酱杯形状(鸡蛋,好像有过辩论)However,my peanut devotion is neither limited to peanut butter or the proximity of chocolate,and so when we ended up at豪斯曼restaurant a couple weeks ago for dinner,we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.


one minute later制作叉孔skip the weights and use foilpar-baked tart shell

结果不仅是我。皮特·威尔斯在信中写道:“就像山核桃派没有所有的糖分。”纽约时报.Tejal Rao described it as "a fine,低到地面的数字和脆糕点,大量的花生,几乎没有其他的彭博社.斯科特·林奇说:“这家伙,crunchy,buttery beauty is like the peanut brittle of your dreams,还有鞭子,fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party," onGothamist.

咸花生brown your butter,当然make the sauce加花生准备烘焙厌倦工作,梦见老虎

Because my priorities are straight,这是我第一次做的事情home.这不是正式的-我没有打电话给餐馆,要菜谱什么的。I prefer to recreate things the way I remember them,甚至不完美。我想起了一种烤焦糖(我用棕色黄油,深棕色糖,还有金色的糖浆或蜂蜜)就像山核桃派一样,但不那么粘乎乎的(馅料中坚果的浓度越高,就越管用);薄的,有香草味的脆饼干状外壳(这里我们快速制作,然后将其压入);不管最后一块酸奶油听起来有多奇怪(不加糖,although you could if you wish) it is chocolate to the peanut butter here,以一种其他配料都无法接近的方式协调互补。I hope you love this too.

salted peanut tart with sour cream

Previously

One year ago: 快,Essential Stovetop Mac-and-Cheese
两年前: 番茄烤肉卷配黄油土豆泥and石榴葡萄柚麻痹症
三年前: 比利时布朗尼卡凯莱花椰菜熔体,and白俄罗斯
Four years ago: 完美的玉米松饼and香脆鸡蛋意大利面
五年前: Stuck-Pot Rice with Lentils and Yogurtand第戎干邑炖牛肉and咸焦糖面包布丁
Six years ago: 血橙玛格丽特
Seven years ago: Double Coconut MuffinsandFried Egg Sandwich with Bacon and Blue Cheese
Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almondsand柠檬橄榄油意大利面
九年前: 核桃果酱蛋糕Ginger Fried RiceandChocolate Souffle Cupcakes with Mint Cream
Ten years ago: 全柠檬馅饼亚历克斯妈妈的包心菜and椰肉烧饼
11年前: Pasta PuttanescaandPear and Almond Tart
12年前: 烤番茄酱and香辣土豆菜花.

And for the other side of the world:
Six Months Ago: 分层摩卡干酪蛋糕
1.5年前: Cheesecake Bars with All The BerriesandCorn Chowder with Chile,石灰,科蒂哈
2.5 Years Ago: Peach Melba PopsiclesChile-Lime Melon Saladand巧克力花生酱冰盒蛋糕
3.5年前: Frozen Hot Chocolateand生番茄酱天使发意大利面
4.5年前: Blueberry Crumb CakeCold Noodles with Miso,石灰,生姜杏开心果广场and覆盆子漩涡芝士蛋糕

Salted Peanut Tart

  • 一份:8到10
  • 来源:William Hill娱乐史密斯厨房,but inspired by Houseman Restaurant
  • 打印

你也可以把这个馅饼做成棒子!Line an 8×8-inch square baking pan with two pieces of parchment paper,each extending up two sides.将生面团均匀地压过锅底,并向上压1/4英寸。Parbake at 350 (no weights or freezing required) for 15 minutes,直到金黄色。Continue with topping as written;topping baking time is the same as tart.Once cool,切成16个正方形。

    地壳
  • 1杯加2大勺(150克)通用面粉
  • 1/4茶匙精海盐或食盐
  • 1/3杯(40克)糖粉
  • 1/2 cup (4 ounces or 115 grams) unsalted butter,cold is fine,cut into a few chunks
  • 1/2茶匙香草精
  • 填满
  • 4大勺(2盎司或55克)无盐黄油
  • 2/3杯(125克)装淡红糖或深红糖
  • 1/3 cup (110 grams) honey or golden syrup
  • 1/2茶匙苹果醋(可选)
  • 1/2茶匙香草精
  • 2个大鸡蛋
  • 2杯(约10盎司或285克)咸花生
  • 要完成的片状海盐和纯酸奶油(可选)

将烤箱加热至350°F(175°C)。

Make the crust: Combine the flour,盐,在食品加工机的碗里放糖。Add butter and vanilla to the bowl,然后运行机器直到混合物形成大团块-继续运行它;再过30秒,它就会聚在一起,but it will.把一块大理石或两块面团放在一边,然后把剩下的部分转移到一个9英寸的圆形蛋挞锅里,底部放在一个大的烤盘上(为了滴水和使用的稳定性),然后将面团均匀地压过底部和侧面。转移到冷冻室15分钟,直到固体。

Parbake crust: Once firm,用叉子戳得到处都是。Coat a piece of foil with nonstick spray,把涂了油的一边紧紧地压在冰冻的外壳上,所以它是完全成型的。用箔纸烤馅饼(不需要馅饼的重量)15分钟,then carefully,轻轻地,一次一点,剥下箔纸并丢弃。如果裂缝已经形成,use the marbles of dough you set aside to patch it.Return to oven for 5 minutes,直到边缘几乎没有金黄色,摸上去很干。搁置一边。

与此同时,做填充物:在一个中等大小的平底锅里,中火融化黄油,继续烹饪,stirring frequently,直到它闻到锅底有坚果和褐色的味道。Whisk in brown sugar and golden syrup or honey and cook at a simmer,whisking constantly,一分钟。Pour into a large bowl,scraping out all of the browned bits from the pot that you can,放在冰箱里,或者,正如我所做的,在你寒冷的院子里,几分钟后(根据评论回复更新为建议更少时间)直到它冷却了一些。加入苹果醋搅拌(减少甜味,增加复杂性,不是葡萄味的,承诺)香草,还有鸡蛋,one at a time,then stir in peanuts.

Bake tart: Pour filling into prepared tart shell,上面加点盐,如果你愿意,烤23到28分钟,直到只是轻微地摇晃在中心和金色的棕色到处。在机架上冷却至室温,或者,像我一样,你可以把这个放在冰箱里,但不要让它完全冷却。

服务:用糖粉装饰(如果你愿意的话)。在室温下(不冷,which can be too firm) with a dollop of sour cream.

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75评论salted peanut tart

    1. Jane

      这类似于德国的一种糕点,叫做Nusknacker(胡桃夹子)。They are individual little round tarts,但通常都是烤全榛子。I love the chewy caramell and can't wait to try this version!Oh,努斯克纳克人的屁股有时会沾上黑巧克力。

      1. Jane

        aa来这里报到-试过了,这么简单,甚至都不好笑,有我的5年来帮助我取得了巨大的成功,味道真的很复杂,too.
        有一件事我看了焦糖硬化的评论后改变得太快了:我把焦糖从火上取下来后,几乎立刻把其他的东西都搅动了。but started with the vinegar,香草和花生,which together managed to cool the caramel down enough so I could add the (pre-whisked but don't think it's necessary) eggs at the end without any scrambled eggs issues.
        美味的甜点!

  1. 纳瓦纳

    Deb,I have to wholeheartedly disagree with you on the best Reese formation.是里斯特兔只在复活节出来。虽然我在加拿大,我们的巧克力味道不同于美国版的“咳嗽”,所以这绝对是一个决定因素。

    这看起来太棒了!

  2. 布里奇特库克

    Deb,you are the caramel of my life;thank you.I'm pondering the idea of maple syrup here,因为差不多是那个季节,我们可能还有一夸脱剩菜,but I'm leaning no… I guess I'll have to make your maple nutmeg tart AND this.我的家人会很难过…

      1. Janet

        我的也有很多块状物——我想我是偶然做的焦糖。也,我是在酒吧里做的,放在烤箱里大约需要50分钟。And it's still jiggly!What went wrong I wonder?It's still going to be good I'm sure.The bars are out on the cold balcony now,想想他们做了什么。

      1. june

        I let my sugar mixture sit out too long as well and it hardened like taffy but was able to salvage it by re-warming in the microwave for 15 seconds,之后鸡蛋混合得很好。我想我把糖煮得太久了——它应该足以融化糖,但不能做成焦糖。I also forgot to grease the parchment (oh – it was supposed to be foil) and some dough got stuck – it still all worked out at the end,馅饼棒极了——下次我要把我吃的特别大的花生切碎,因为它让切碎馅饼不可能不把中间弄得一团糟。Very good.I think cashews would be great since its slightly more tender than peanuts.

  3. 埃米

    这个,这个,这个!
    我一直希望花生酱杯能多加一点花生酱和咸味,then I found the eggs,then I realized I just want salted peanuts,它是更好的朋友,caramel.
    这将是周末活动。
    谢谢您!!

  4. 这真是太棒了!有一种很好的粘性,暗示着一个糖果棒,and yet somehow not too sweet.

    唯一的小问题是黄油/糖/糖浆的混合物在冷却时变得很硬,所以很难让鸡蛋和搅拌器充分混合。在加入坚果之前,我用浸入式搅拌机把它们全部搅拌在一起。

    Seems like a great template for experimentation with other nuts….cashews,松树凸耳…

  5. 詹妮2

    Deb,since this thread is relatively short–next time you get your website person to work on things can we get a "skip to last reply" button?你的一些线会变长!如果这是一个食谱,我喜欢检查更新。(这个很吸引我!)我在平板电脑上看到你。

  6. 日本药典

    这看起来非常好吃!我只是想指出,最新一期的厨师插图杂志有一个新的柠檬馅饼配方,使用橄榄油(不含黄油)。在地壳中,that is made up like yours,很快就压进锅里,他们使用特级初榨橄榄油。如果你用花生油做你的面包皮,你会怎么想?前几天晚上我做了这个柠檬馅饼,它是有史以来最容易做的柠檬馅饼,它的外壳非常好。我打赌用花生油,instead of butter in the crust would give yours even more peanut ommph!I just wanted to let you know that between you and Cook's,我有我的烹饪和烘焙。多谢!

  7. 艾米丽

    We just got a tart pan a few months ago and this is by far the most successful tart I've made.硬壳很完美。我唯一的问题是我用的花生很大,我应该把它们切碎一点。我们家没有酸奶油,所以我只做了一点香草的不加糖的生奶油,味道很好。谢谢您!!

  8. Beth

    今天以条形图格式制作。我对焦糖混合物在冷却时变硬也有同样的问题。几乎不可能把任何东西放进去!I ended up taking my hand mixer to it,但即便如此,鸡蛋也没有完全融合。我仍然坚持着,希望它能在烤箱里自动运行。I'm happy to report it still tastes pretty darn good!But I would consider elaborating on the filling cooling time in the recipe.At least for those like me who don't have a lot of experience with caramel-type 威廉希尔娱乐recipes!

    1. 日本药典

      这些结块问题让我想知道,让它在柜台上冷却是否更好,喜欢接近室温而不是冰箱里?Seems like it would be easier to eyeball when it was cool enough that way.

  9. Lauren

    Never saw the appeal of peanuts and chocolate ( each separately- yes!一起-不!所以这个“发薪日”的形式,让我从“花生”和“焦糖”列了我的杂货清单。我要试试不太咸的咸坚果(钠的问题),看看会发生什么。有没有其他人想过这个或尝试过?Should work,正确的?Cashews will be next- so any "cashew experimenters" please report in.

  10. 四月

    刚做的,结果我觉得相当好。I would definitely recommend golden syrup rather than honey,and the addition of the browned butter added just the perfect amount of nutty flavor.再一次,我喜欢你给黛布做的食谱威廉希尔娱乐。我想加一张我的照片,但是唉,我不能在这里这么做,所以你只能相信我的话,它看起来几乎和你的一模一样!

  11. 脊柱融合术

    I just made this in bar form and it's cooling on my counter right now.从成分的角度来看,我唯一做的改变是用鼻甲糖,因为我发现太晚了,我家里唯一的红糖是木薯。我以为这会压倒蜂蜜。我对补牙没什么问题。我的过程是提前准备原料——所有的东西都在室温下或者接近室温。After browning the butter,我把锅从火里拔出来,加入糖和蜂蜜,然后放回炉子里,用力搅拌一分钟(我看着计时器)。I also let it cool for ten minutes on the counter instead of putting it in the fridge,并经常搅拌以帮助散热。

  12. 詹尼科尔文

    我今晚做了这个酒吧版的,把一半的面粉换成了花生粉(只是因为我吃了它,it didn't make much difference in bar form but might have made a tart crust less firm.) Thanks for posting this one because I had all ingredients on hand,不同于所有其他的食谱,我拖延,因为1-2缺威廉希尔娱乐少配料!我也喜欢加酸奶油,我觉得很惊讶。

  13. 这真是个大馅饼!我读了这里的提示,这有帮助。我也是,把棕色黄油从火上取下来,and stirred in the honey and brown sugar for just one minute.I then let it cool to room temp on the counter (about 10 minutes) so that the mixture did not harden.我把花生切碎了一点。这是完美的最后,总体上是一个相当容易的食谱!:)

  14. 克莱尔

    长期阅读和菜谱爱好者和第一次评论。去年的这个时候,我爸爸在他来之前离开了我们,他会喜欢这个鞑靼人的。我要向他致敬。非常感谢黛布成为我们生活的一部分。

  15. 卡洛琳

    这真的很好,我丈夫喜欢!!我把它放在我的门廊上10分钟,它稍微变硬了,但一旦我开始混合,就没事了!我的孩子们把花生都剥了,所以他们真的得到了甜点!我将再次挑衅!!

  16. betsy

    随机的,I know.但是。我只是喜欢看“十二年前:番茄酱和阿洛戈壁烧酒”。祝贺你!I've enjoyed all your hard work,很棒的照片和有趣的写作——哦,还有食物,too.

    干杯!

  17. 希瑟

    Hi Deb!这看起来很好!I would love to incorporate some jelly/jam into this to make it a crunchy pb&j type tart.你能推荐后面的果酱吗?冷到凝固,and then adding the caramel filling and baking?你认为果酱能在花生焦糖下的烤箱中保存这么长时间而不渗水或与焦糖混合过多吗?谢谢!

  18. 詹妮

    我在第二天和第三天更喜欢这个,than straight after it was made (though awesome on all days!).填充物看起来放松了,一夜之间变得更粘了。
    我喜欢糕点基地,那么快,那么容易,而且没有滚动!
    我用的是枫糖浆,因为我没有别的东西可以拿,而且效果很好。

  19. 朱莉

    我比山核桃派更喜欢这个(而且也便宜很多)。我的糖/糖浆/黄油混合物太冷了,很难混合;它的一部分在碗的底部再结晶,并没有进入蛋挞。So make sure you don't let that happen (I'm just going to leave it on the counter next time).I actually like this tart better straight from the fridge!(And I don't like the sour cream with it,但我丈夫是这样。)谢谢,Deb!

  20. 莫莉

    绝对神圣!我只是让焦糖在柜台上冷却10分钟,所有的东西都很好地融合在一起,没有鸡蛋被炒。I love a pat-in-the-pan crust,这是天堂——如此的温柔和美味。The sour cream to serve really put it over the top.谢谢你的另一个妙方,德伯!!

  21. Kimestbns1

    I made this the day you published and everyone loved it.我只有8英寸和10英寸的格子锅,真是进退两难!我在10号公路上安顿下来,and in my opinion,the filling was a little thin because of it,所以下次要做8个(或者再买一个格子锅!).I sprinkled the top with flakey salt (a good thing because I accidentally bought "lightly salted" peanuts),and I served with sour cream.没有人认为它太薄或太咸,所以尽管我犯了错误,这个婊子是个看守!谢谢分享!