Peanut Crostata

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

More and more customers are demanding gluten-free options, but it’s tricky to find baked goods that qualify—and still taste good. Chef Nicotra’s Peanut Crostata, the dessert winner in a national peanut contest, fits the bill. He developed a gluten-free tart shell using a flour that’s a blend of rice starch, corn starch, potato starch, soy flour and xanthan gum. The gooey, crunchy peanut filling nicely complements the tender, buttery crust.

Ingredients

Tart Shell
1 1/2 cups gluten-free flour, containing rice starch, corn starch, potato starch, soy flour and xanthan gum
1/4 cup sugar
1/2 tsp. baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 large egg yolk
Grated zest of 1 lemon
Ice water, as needed

Peanut Filling
2 large eggs
Pinch of salt
1/2 cup light brown sugar, lightly packed
1/2 tsp. vanilla extract
1/2 cup dark corn syrup
1 cup unsalted peanuts, toasted
1/2 cup (1 stick) unsalted butter, softened

Steps

  1. Prepare tart shell: Sift flour, sugar, baking powder and salt together; transfer to food processor. Add butter, egg yolk and lemon zest; process until butter is somewhat soft and evenly distributed throughout the flour mixture.
  2. Sprinkle 3 tbsp. ice water over mixture; pulse until dough just starts to hold together when lightly pressed. If necessary, add more ice water. Shape dough into a disk and wrap in plastic wrap. Chill dough at least 1 hour.
  3. Butter a 10-in. tart pan with removable bottom. On floured work surface, roll out dough into 12-in. circle. Center dough over tart pan; fit into edges of pan with your fingers and trim off excess overhanging dough. Prick bottom with fork; set on a baking sheet in the freezer for 10 min.
  4. Meanwhile, preheat oven to 350⁰ F. and prepare filling. In bowl of electric mixer, combine eggs, salt, brown sugar and vanilla; beat at med. speed for 2-3 min. Add corn syrup; continue to mix until blended. Add peanuts; mix again until incorporated. Add the butter and mix thoroughly.
  5. Pour filling mixture into tart shell; spread evenly with a spatula. Bake tart in preheated oven until edges of shell are golden brown and center of filling is set, about 40 min. Cool thoroughly for about 1 hr. before serving.  
Source: Recipe and photo courtesy of Southern Peanut Growers

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources