Best Cinnamon Caramel Peanut Butter Tart Recipes

CRUNCHY PEANUT BUTTER TARTS

Crunchy Peanut Butter Tarts image

For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 ounces cream cheese, softened
1/4 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
2 individual graham cracker tart shells
2 tablespoons whipped topping
Chopped peanuts, optional

Steps:

In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.

CINNAMON-PEAR RUSTIC TART

Cinnamon-Pear Rustic Tart image

I was lucky enough to spend the holidays with my husband's family in Montana. I loved the rustic simplicity of each dish we tasted, especially this rustic pear tart my mother-in-law made. -Leah Waldo, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
8 to 10 tablespoons ice water
FILLING:
2 tablespoons butter
8 medium ripe pears, peeled and thinly sliced
1-1/2 teaspoons ground cinnamon
1/3 cup apple cider or juice
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon coarse sugar

Steps:

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts : Calories 512 calories, Fat 27g fat (17g saturated fat), Cholesterol 69mg cholesterol, Sodium 506mg sodium, Carbohydrate 67g carbohydrate (27g sugars, Fiber 7g fiber), Protein 5g protein.