PEANUT BUTTER & JAM TARTS
These tarts are scrumptious!!!! You can pretty much make this into any size tart you want, 1 big one, individual ones or bite size. I love mixing peanut butter, jam and nutella of course! I also love adding bananas to it. Pie fillings can also work well reducing the syrup glaze though. Filling options are endless! ENJOY!
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 3h55m
Number Of Ingredients 18
Steps:
- 1. PLEASE BE SURE TO CAREFULLY READ DIRECTIONS. THANK YOU! If you can, use a food processor to make dough.
- 2. Place the butter and both sugars into the food processor bowl. Pulse a few times to combine. Slowly add the beaten egg and almond extract. Add the peanut butter and pulse/mix until well combined. Gradually add the dry ingredients and pulse/mix until the dough forms a ball on the blade/paddle. Place the ball of dough onto a lightly floured surface and divide it into 4 equal parts. Flatten each one into a disc, wrap in plastic and chill for about 3 hours.
- 3. Butter/spray 4 tartlet pans (4.75 diameter tartlet pans) Flour the pans and carefully tap out the excess. Set aside.
- 4. Preheat the oven to 375F. Remove a disc from the refrigerator (leave the others in so they can stay cool.) On a heavily floured work surface surface, carefully roll out the dough so that it will fit your prepared tartlet pan. You will have a lot of dough, too much for each pan. The excess will be used as the crumbled topping. Press the dough evenly into the bottom and up the sides of the pan. Using the rolling pin, carefully roll over the surface, allowing the extra dough to fall off. Save this dough for the topping. If the dough cracks, just patch it with the reserve stash, it's very forgivable. Repeat this procedure with the remaining dough.
- 5. Using a fork, poke each tart a few times. Cover each one with a piece of parchment paper. Cover the parchment paper with pie weights (you may also use dried beans or rice.) Place the pans onto a large cookie sheet.
- 6. Bake for 8-10 minutes. Remove from the oven and very carefully remove the paper and weights. Reduce the oven temperature to 350F.
- 7. While the tart shells are still warm, dollop each one with spoonfuls of the jelly, peanut butter, and Nutella. Because they will still be warm, you should be able to gently swirl everything together, but take care not to tear the semi-baked crust. Crumble the reserved tart shell dough over the jam/peanut butter/Nutella. Bake for another 15-20 minutes, or until the filling begins to set and the crust turns golden brown. Remove and cool for about 1 hour before serving.
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Dana Mendez
[email protected]I'm not a baker, but I thought I'd give this recipe a try. The tarts were surprisingly easy to make and they turned out delicious! I'll definitely be making these again.
Akhtar bhatti
[email protected]The tarts were easy to make and they turned out great! I used raspberry jam and it was a delicious combination with the peanut butter filling.
Kabonge Gerald
[email protected]These tarts were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Dianna Guppy
[email protected]I'm not a huge fan of peanut butter and jelly, but I thought I'd give this recipe a try. I'm so glad I did! The tarts were delicious and the crust was perfect. I'll definitely be making these again.
Robin Sarkar
[email protected]These tarts were so easy to make and they turned out so yummy! I used strawberry jam and it was the perfect complement to the peanut butter filling.
Angel Goodfella
[email protected]I'm not a fan of peanut butter and jelly, but I thought I'd give this recipe a try. I was pleasantly surprised! The tarts were delicious and I'll definitely be making them again.
Sylvester Mcintosh
[email protected]These tarts were delicious! The peanut butter and jam filling was the perfect combination of sweet and salty, and the crust was flaky and buttery.
BP3 star
[email protected]I thought the peanut butter and jam filling was a little too thick, but the crust was perfect. I'll try using a different filling next time.
Azara Watkins
[email protected]These tarts were a little dry for my taste, but they were still good. I think I'll try adding some more moisture to the crust next time.
Jubair Khan
[email protected]I've made these tarts several times now and they're always a hit! They're so easy to make and they taste amazing.
Roshani Basnet
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them and they were gone in no time.
Mst Liza
[email protected]These tarts were the perfect treat for my kids! They loved the peanut butter and jam filling and the crust was nice and flaky.
Raunak Niroula
[email protected]I'm not a baker, but I thought I'd give this recipe a try. The tarts were surprisingly easy to make and they turned out delicious! I'll definitely be making these again.
Balikoowa Ivan
[email protected]The tarts were easy to make and they turned out great! I used raspberry jam and it was a delicious combination with the peanut butter filling.
David Zani
[email protected]These tarts were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Chibueze Chidera
[email protected]I'm not a huge fan of peanut butter and jelly, but I thought I'd give this recipe a try. I'm so glad I did! The tarts were delicious and the crust was perfect. I'll definitely be making these again.
Hasnain Basharat
[email protected]These tarts were so easy to make and they turned out so yummy! I used strawberry jam and it was the perfect complement to the peanut butter filling.
Dipesh Timalsina
[email protected]I tried this recipe and it was a hit! The peanut butter and jam filling was the perfect combination of sweet and salty, and the crust was flaky and delicious. I will definitely be making this again.