From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Café, Costa Mesa, CA. This recipe was a runner-up in the Southern Peanut Growers 2012 Chefs’ Recipe Contest. Yield: 1 tart. 1 cup peanuts, dry roasted ½ cup granulated sugar 1 Tbsp. all-purpose flour 4 oz. butter, salted 1 egg, large 3 Tbsp. dark rum 1⁄8 tsp. almond extract 1⁄4 tsp. salt 1 tart shell, 9”, par-baked 1¼ cups red seedless grapes 1 Tbsp. 10X ...

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