Best Peanut Butter And Jelly Tart Recipes

Peanut Butter and Jelly Tart image

Provided by Martha Stewart

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 and Jelly Tart image

Provided by Paul Grimes

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.