Farmhouse Nut Butter Tart

Simple ingredients. Cozy heart. Always made with love.

Ingredients

• For the Crust: 1¼ cups all-purpose flour
• For the Crust: ¼ cup finely ground almonds or peanuts
• For the Crust: 2 tbsp sugar
• For the Crust: ½ tsp sea salt
• For the Crust: ½ cup cold unsalted butter, cubed
• For the Crust: 1 egg yolk
• For the Crust: 2–3 tbsp cold water
• For the Crust: For the Filling:
• For the Crust: ½ cup rustic almond butter or farmhouse peanut butter
• For the Crust: ¼ cup honey or maple syrup
• For the Crust: ¼ cup brown sugar
• For the Crust: 2 large eggs
• For the Crust: ½ cup heavy cream
• For the Crust: 1 tsp vanilla
• For the Crust: Pinch of cinnamon
• For the Crust: For the Farmhouse Finish:
• For the Crust: A drizzle of warmed nut butter
• For the Crust: Toasted nuts
• For the Crust: A dusting of cinnamon sugar

Instructions

1. Make the crust: whisk the flour, ground nuts, sugar and salt. Cut in the butter until it looks like rustic crumbs. Add the yolk and cold water until the dough comes together. Chill 30 minutes.
2. Blind bake: press the dough into a tart pan. Bake at 375°F for 12–14 minutes, until lightly golden.
3. Whisk the filling: combine the nut butter, honey or maple, brown sugar, eggs, cream, vanilla and cinnamon. Whisk until silky.
4. Fill and bake: pour into the warm crust. Bake at 325°F for 25–30 minutes, until set at the edges and softly jiggly in the centre.
5. Finish farmhouse-style: drizzle warm nut butter, scatter toasted nuts, dust with cinnamon sugar.

Four variations worth trying — Honey-Cinnamon Hearth Tart with honey and cinnamon almond butter; Maple Peanut Barn Tart with maple syrup and rustic peanut butter; Apple Orchard Nut Tart with thin apple slices laid on top before baking; and Chocolate-Swirled Farmhouse Tart, with melted dark chocolate swirled into the filling. Serve warm with vanilla ice cream, at room temperature with hot tea, or chilled with a drizzle of maple.