Peanut Butter Jam Tarts Recipes

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PEANUT BUTTER AND JELLY POP TARTS



Peanut Butter and Jelly Pop Tarts image

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

Categories     Big Kids Recipes,School Lunch Ideas,School Lunches,Snack Treats,Toddler Bites,Toddler Recipes,Vegetarian,Desserts,Breakfast,Birthday parties,Freeze Well Recipes,Family Meals

Yield Makes 12 Tarts

Number Of Ingredients 4

1/4 cup smooth peanut butter
1/4 cup preserves
1 recipe Pie Crust:
water

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Roll the pie crust 1/4 inch thick and cut into rectangles, about 2×3 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 “brush” 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



Peanut Butter Tarts image

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

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ cup peanut butter
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
12 miniature chocolate covered peanut butter cups, unwrapped
1 cup frozen whipped topping, thawed

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



Peanut Butter and Jelly Tart image

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

1 stick (1/2 cup) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup smooth sweetened peanut butter, such as Jif
1/4 cup raspberry, strawberry, or grape jelly, melted

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



Peanut Butter & Jam Tarts image

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

SHELL AND STREUSEL INGREDIENTS
2 c all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 stick butter, cold and cubed
1/3 c sugar
1/2 c light brown sugar
1/2 c smooth jif peanut butter
1 egg, lightly beaten
1/2 tsp pure almond extract
MY FAVORITE FILLING INGREDIENTS
8 Tbsp jif peanut butter, smooth or crunchy
5 Tbsp nutella
8 Tbsp strawberry jam
2ND FAVORITE
8 Tbsp jif peanut butter smooth or crunchy
8 Tbsp nutella
sliced banana enough to fill tart

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



Peanut Butter and Jelly Tart image

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

For tart shell
12 (5- by 3-inch) graham crackers, coarsely crumbled
1 cup salted roasted peanuts (2 1/2 oz)
1/8 teaspoon ground allspice
1 stick (1/2 cup) unsalted butter, melted and cooled
For filling and topping
4 oz cream cheese, softened
1/2 cup smooth peanut butter
3 tablespoons unsalted butter, softened
2 tablespoons dark brown sugar
1 cup chilled heavy cream
1/2 teaspoon vanilla
1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)
2 cups red and green seedless grapes, quartered lengthwise
Special Equipment
an 8- by 11-inch rectangular or a 10-inch round fluted tart pan with a removable bottom; a small offset spatula

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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PEANUT BUTTER AND JELLY POP TARTS - LIFE MADE SIMPLE
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2017-08-28 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. Place baking …
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Total Time 2 hrs
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  • 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.
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