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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.