| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup granulated sugar
- 3/4 cup confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 9-inch fluted tart pan with a removable bottom.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined.
- Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2 -inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes.
- Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 421 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 8 g |
| Cholesterol | 46 mg |
| Sodium | 80 mg |
Reviews
I can make it a la mode!
Yummy, yummy! I do agree that more jam is necessary. I used ~ 3/4 cup but would likely use a cup next time (my husband and I both agreed). Also, mine came out a bit dark, but that may have just been for my particular oven. Overall, an easy and very tasty dessert. Would definitely make again!
I was so excited to make this recipe after the great reviews, but was disappointed in the finished product. I made it the night before to serve the next day at lunch. By the time I served it the crust was extremely hard & dry and very hard to slice. The ratio of jam to peanut butter also seemed off. I actually used slightly more jam then was called for in the recipe but still the peanut butter flavor completely overwhelmed the jam flavor. If you are going to try this recipe, I would definitely recommend not making it ahead and using more jam then called for–possibly even double the amount.
I made this recipe for Superbowl, thinking what could be more American than peanut butter and jelly? It was absolutely delicious! I added more jam than called for, which was a good move. There was a lot of dough, which needed to be offset by the jam. I don’t have a tart pan, so I just pressed the dough into a well-buttered pie pan. Things worked out just fine. Be sure to use a rounded spoon to create the top layer; it looked very yummy!
The Strawberry-Peanut Butter Tart was fabulous! My family literally could not get enough of it! We served it with homemade strawberry ice cream, as you suggested, and it was perfect. Moist, just sweet enough and absolutely scrumptious! This recipe is definitely a keeper!
I’m not sure where the 40 minute prep time came from because this took less than 10 minutes to put together. I didn’t have a 9″ pan so I used my 10″ and think it came out perfectly. In fact, I had so much dough that I couldn’t use it all and hardly and jam shows on top.
SOOO good!!! The only thing that I would say to change is don’t leave 1/2 inch for jam…leave maybe 1/4 inch because that gives more moisture to the whole tart itself! I baked it a little longer to make it a little more well done and that made it so much better because you had a nice crunch to start the bite with and they it slides into the creamy peanut buttery texture! Yall have to try this one!