Whoops, I’m a little late on yesterday’s post, given that I’m publishing it today… 😉
But now, it’s Peanut Butter Jelly Time!!
I’m sorry because it’s probably stuck in your head now, like it is mine. But I had to…
I’m apparently on a bit of a tart binge at home, after making the Fig & Grape Tarts a few weeks ago. Since I had some extra pie crust leftover, I decided to turn a peanut butter and jelly sandwich in to another tasty dessert!
The tarts start out with a pie-crust base, that is filled with jam (or jelly!) and a dense, white cake. Then, they are topped with a peanut butter crumble mixture. The tarts are definitely reminiscent of a PB&J sandwich on white bread! 🙂
You can use either homemade or store-bought dough for the tarts, just roll the dough out a little if you want to use the pre-made kind! Also, feel free to use whatever types of jam or jelly you want. I used strawberry and raspberry jam, mostly because that’s what I had in the fridge. I’m curious to think how they’d turn out with grape jelly!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Peanut Butter & Jelly Tarts
Yield: 36 tarts
For the base of the tart, you are going to need:
- 1 recipe pie dough for a 1-crust pie
- Jam or jelly of your choice (strawberry jam, raspberry jam, or grape jelly recommended)
For the cake, you are going to need:
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1 cup sugar
- 3 eggs
- 1 cup white rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
For the peanut butter crumble, you are going to need:
- 3/4 cup all-purpose flour
- 1/2 cup smooth peanut butter
- 1/4 cup light brown sugar, packed
- 2 tablespoons sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- Pinch of salt
You are also going to need:
- Rolling pin
- Flour for rolling out dough
- 3 12-cup muffin tins
- Round cookie cutter (Slightly larger than the rim – 3 1/16”)
- Small bowl
- Cooling rack
Preheat your oven to 375* F.
First, prepare the peanut butter crumble topping. In a small bowl, blend together all of the ingredients with a fork. Mix until the dry ingredients are moistened and the topping is crumbly. Set aside.
Next, roll out the crust. Lightly flour your work surface, and roll out your dough. Roll the dough to a uniform thickness. Using your cookie cutter, cut out the dough for the bottom of the tarts. Lightly press the dough circles in to the muffin wells. Set aside.
Last, mix the cake. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, and beat to combine. Mix in the flour and salt, and stir to combine. Add the vanilla.
To assemble the tarts, add about 1/2 teaspoon jam/jelly to each muffin well, spreading in a thin layer.
Divide the batter evenly among the 36 tarts, and sprinkle with approximately 1 tablespoon of the peanut butter crumble.
Bake in your preheated oven for 25 minutes, or until a cake tester inserted halfway comes out clean.
Let cool in the muffin tins for about 5 minutes, and then remove to a wire rack to cool completely.
Store in a sealed container between layers of wax paper. The tarts should keep for up to one week at room temperature.