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

Time 3h55m

Number Of Ingredients 18

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Ingredients

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.