Peanut Butter Jam Tarts Food

PEANUT BUTTER AND JELLY TART

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.

CRUNCHY PEANUT BUTTER TARTS

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.

PEANUT-BUTTER-AND-JAM HEART COOKIES

Steps:

• Whisk together flour, bakingpowder, and 1/4 teaspoon salt. Beatbutter and sugars with a mixeron medium speed until pale andfluffy. Beat in peanut butter,then egg. Reduce speed to low,and beat in flour mixture untildough forms. If dough is sticky,refrigerate for 5 to 10 minutes.
• Preheat oven to 350 degrees. Rolldough into 1 1/2-inch balls (about2 tablespoons each). Arrange onparchment-lined baking sheets,spacing 1 1/2 inches apart. Pressinto 1 3/4-inch rounds. Press heartsinto centers using your fingertips.Refrigerate for 20 minutes.
• Bake for 12 minutes. Removefrom oven, and reshape heartsusing your fingertips or thehandle of a wooden spoon. Fillindentation of each with agenerous 1/2 teaspoon jam to forma heart. Bake until cookiesare firm, 6 to 7 minutes more.

PEANUT BUTTER AND JELLY TART

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.

PEANUT BUTTER & JAM TARTS

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.