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Recipe Summary
prep: 25 mins
total: 2 hrs 35 mins
Yield: Makes 8 to 10 triangles
pbj-bar-027-d112204.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 2 hrs 35 mins
Yield: Makes 8 to 10 triangles
pbj-bar-027-d112204.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 2 hrs 35 mins
Yield: Makes 8 to 10 triangles
Recipe Summary
prep: 25 mins
total: 2 hrs 35 mins
Yield: Makes 8 to 10 triangles
prep: 25 mins
total: 2 hrs 35 mins
prep:
25 mins
total:
2 hrs 35 mins
Yield: Makes 8 to 10 triangles
Makes 8 to 10 triangles
pbj-bar-027-d112204.jpg
pbj-bar-027-d112204.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peanut Butter and Jelly Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut Butter and Jelly Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
