12 Tablespoons unsalted butter, softened, plus more for the pan
2 one fourth cups all-purpose flour
one half tsp baking powder
one fourth tsp salt
1 cup peanut butter creamy or crunchy
one half cup sugar
three fourths cup confectioners sugar
1 large egg
1 tsp vanilla
one half cup strawberry jam
Instructions
Preheat the oven to 350. Generously butter a 9 inch fluted tart pan with removable bottom.
Whish the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a seperate 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 one half 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, 45-50 minutes.
Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.
Originally Submitted
8/22/2011
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