Salted Peanut and Caramel Tart
In a Parisian bakery, the Fluffernutter sandwich became a salty-sweet, high-end tart.
- Makes1 9-inch tart
- Cook Time2 hours 30 minutes
- Active time plus cooling1 hour active
- 1
The peanut butter and marshmallow sandwich—the Fluffernutter—is inarguably all-American. Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a tartlet riff on that childhood favorite. A cookie-like pastry is filled with peanut butter meringue that is topped with caramel-coated roasted peanuts. For ease, we make a single 9-inch tart instead of individual tartlets. When making the meringue filling, pay attention to the timing in the recipe, which can be tricky. 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.
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.
Step 1
To make the peanut butter–meringue filling, put the peanut butter in a small microwave-safe bowl; set aside. In a clean, dry mixer bowl, combine the egg whites, vanilla and salt, then attach to the mixer along with the whisk attachment. In a small saucepan, combine the corn syrup, sugar and ¼ cup water. Bring to a boil over medium-high and cook until the syrup reaches 238°F, 3 to 4 minutes; swirl the pan once or twice before the syrup reaches a boil. When the syrup has boiled for 2 minutes, begin whipping the whites on medium and whip until they hold very soft peaks when the whisk is lifted, about 1 minute. When the syrup reaches 238°F, remove the pan from the heat and let stand just until the bubbling slows, no more than 15 seconds. Then with the mixer running on medium-high, slowly pour the hot syrup into the egg whites, aiming for the area between the whisk and the sides of the bowl. After all the syrup has been added, continue whipping on medium-high until the bowl is just warm to the touch, about 3 minutes; do not overbeat.
Step 2
Meanwhile, microwave the peanut butter on high until pourable, 30 to 60 seconds, stirring once about halfway through. When the egg whites are ready, reduce the mixer to low and pour in the peanut butter. Once all the peanut butter is added, stop the mixer, then fold with a silicone spatula until homogeneous, taking care not to deflate the whites. Gently pour the filling into the tart shell and spread in an even layer; set aside.
Step 3
To make the peanut-caramel topping, place 2 tablespoons water in a small saucepan. Carefully pour the sugar into the center of the pan, and stir gently with a clean spoon just until the sugar is evenly moistened. Bring to a boil over medium and cook, gently swirling the pan (do not stir) until the syrup is deep amber-colored and lightly smoking, 5 to 6 minutes. Carefully pour in the cream (the mixture will bubble and steam vigorously), then stir to combine. Add the butter, remove from the heat and stir until the butter is melted and incorporated. Stir the peanuts into the caramel.
Step 4
Working quickly, pour the caramel mixture evenly over the filling, then use a small spatula to gently spread it to the edges; be careful not to push the peanuts into the filling. Cool to room temperature. To serve, remove the outer metal ring and set the tart on a platter. Sprinkle lightly with flaky salt (if using).
