PEANUT BUTTER AND JELLY POP TARTS
Peanut Butter and Jelly Pop-Tarts are a fan favorite in my household, and I'm sure you can understand why! When I discovered last week that we had four (yes,...
Provided by Weelicious
Yield Makes 12 Tarts
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Roll the pie crust 1/4 inch thick and cut into rectangles, about 2Ã3 inches.3. Place one rectangle on a lightly floured work surface, top with 1 tsp each of the peanut butter and preserves in the very center. **4. Lightly dip your index finger into a cup of water and âbrushâ the border of the dough around the pb&j with the water (this will allow the two sides of the rectangle to adhere to one another).5. Top with another rectangular piece of pie dough. Take the tines of a fork and gently press down along the edges to adhere (making sure the mixture stays inside the tart).***6. Place the tarts on a parchment or Silpat lined baking sheet and bake for 18 minutes or until golden.7. Serve.* You can use prepared Pie Crusts too such as Pillsbury or your favorite brand** You can also combine the peanut butter and preserves in a bowl and place 2 teaspoons of the mixture inside the tart.** To Freeze: place tarts on a cookie sheet and freeze for one hour. Remove, place in a Ziploc bag, label and freeze for up to 3 months. When ready to eat follow steps 6-7, adding an extra 2 minutes to the baking time.
Nutrition Facts : Calories 150, Fat 9g, Cholesterol 0mg, Sodium 150mg, Carbohydrates 15g, Fiber 0g, Sugar 4g, Protein 3g
PEANUT BUTTER TARTS
If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.
Provided by Gina Fletcher
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
- While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 70.4 g, Cholesterol 31.9 mg, Fat 36.9 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 11.2 g, Sodium 463 mg, Sugar 46.8 g
PEANUT BUTTER AND JELLY TART
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes 8 to 10 triangles
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
- Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
- Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
- Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.
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.
PEANUT BUTTER AND JELLY TART
Provided by Paul Grimes
Categories Milk/Cream Dessert Bake Kid-Friendly Cream Cheese Peanut Grape Jam or Jelly Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 dessert servings
Number Of Ingredients 16
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
- Bake shell until firm, about 10 minutes. Cool completely in pan on a rack.
- Make filling:
- Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
- Assemble tart:
- Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
- Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.
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4.1/5 (11)Calories 140 per servingServings 24
- Combine all ingredients except raspberry preserves in large bowl. Beat at low speed, scraping bowl often, until well mixed.
- Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter.
- Place half of cookies, 2 inches apart, onto greased cookie sheets; place 1 teaspoon preserves in center of each cookie. Make cut-out with very small cookie cutter in tops of remaining cookies. Place on top of preserves; press edges together with fork. Bake 12-15 minutes or until edges are very lightly browned.
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Servings 1Total Time 8 minsEstimated Reading Time 2 mins
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Category Cookstr RecipesEstimated Reading Time 7 mins
- 1 In the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, cake flour, cocoa powder, sugar, and salt.
- 2 In a glass measuring cup, whisk together the egg, milk, cream, and vanilla until combined. Set aside.
- 3 Remove the mixing bowl from the standing mixer and scatter the frozen butter over the dry mixture. Using a pastry cutter, cut the butter into the using a pastry cutter, cut the butter into the dry mix until the mixture is pebbly and the butter chunks are lentil size.
PEANUT BUTTER AND JELLY POP TARTS - LIFE MADE SIMPLE
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Reviews 3Category BreakfastCuisine AmericanTotal Time 2 hrs
- Roll out each round of dough to 9x15-inch rectangle, about 1/8-inch thick. Using a sharp knife or pizza/pastry wheel, trim the edges so that they are straight, then cut into nine 3x5-inch rectangles. Transfer the rectangles to two parchment (or baking mat) lined baking sheets.
- In a small mixing bowl, whisk together the egg and cream. Using a pastry brush, brush the egg wash on nine of the rectangles, then spoon a tablespoon and a half of strawberry spread into the center of each rectangle, leaving a 1/4-inch of space around the edges.
- Place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the edges of the dough. Using a fork, crimp the edges of the pop tart. Brush with egg wash. Using a toothpick, prick 8 holes in the tops of the pop tarts.
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Reviews 6Estimated Reading Time 3 minsCategory BakingTotal Time 40 mins
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From rainbownourishments.com
5/5 (3)Calories 393 per servingCategory Dessert
- If you're making the crust with the cake leftovers, spread torn up cake bits on a lined baking tray and bake at 160C for 20 minutes or until the cake bits have dried a little. Add the cake bits and peanuts to a food processor and process until coarse crumbs. Drain the dates and add to the food processor with the cacao powder. Process until combined. Press into a lined tart tin.
- If you're making the crust with no cake leftovers, add the peanuts to a food processor and process until coarse crumbs. Drain the dates and add to the food processor with the cacao powder. Process until combined. Press into a lined tart tin.
- For the raspberry chia jam, add all ingredients to a bowl, smash the raspberries with the back of a fork and mix until combined. Set aside for 10 minutes to thicken.
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From bromabakery.com
5/5 (5)Estimated Reading Time 6 mins
- In a standing mixer, mix the flour, sugar, and salt. Add in the chilled butter and mix again until the mixture resembles coarse crumbs. Slowly add in the ice water, mixing with your hands. Work fast as to not melt the butter into the dough. Your goal is to keep everything as cold as possible! Stop adding water as soon as the dough comes together. If needed, fold the dough against the bowl a few times to ensure everything comes together.
- Remove the dough from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a large rectangle so the dough is about 1/4 of an inch thick. Using a ruler and a sharp knife, cut your dough into rectangles 1.5″ by 2.5″. take the remaining scraps of dough, form them into a ball, roll them out, and repeat until you’ve created 24 rectangles of dough.
- While the poptarts are baking, make your icing! Whisk together the powdered sugar, peanut butter, and milk. You’re looking for a thick but spreadable consistency (it shouldn’t look grainy at all). Once the poptarts are cooled completely, spread the icing over the poptarts, then sprinkle with chopped peanuts!
PEANUT BUTTER JELLY TART - THE GOURMANDISE SCHOOL
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Category SweetsEstimated Reading Time 2 mins
- Preheat the oven to 350F. Mix the flour, sugar and salt in a medium bowl. Melt the butter and pour it over the dry ingredients.
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THIS PEANUT BUTTER AND JELLY POP TART RECIPE IS SWEET ...
From myrecipes.com
- Unwrap the two packaged pie crusts and cut 6 (roughly 3” x 5”) rectangles out of each. Place 3 tablespoons jelly on 6 of the pie crust rectangles and cover each one with the remaining rectangles.
- Use the tines of a fork to press the edges of the crusts together. If the crust doesn’t seem to stick, rub a bit of water around the edges before pressing the fork down to seal.
- Evenly space the Pop Tarts on a lightly-greased baking sheet. Bake for 12 to 15 minutes, or until golden brown.
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