Peanut Crostata

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.

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.

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.

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.

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.