Peanut Butter Jelly Tart
We start this recipe with Alice Medrich’s super-flaky, press-in tart crust (it’s one of our favorite recipes of all time) and give it a nostalgic twist on a peanut butter and jelly sandwich.Print this recipe
Alice Medrich's Melted Butter Tart Crust
|5 ounces||Melted butter (salted is best, but either will do)|
|1/2 tsp||Kosher salt|
|3-4 Tbsps||Grape or strawberry jelly or jam|
- Preheat the oven to 350F. Mix the flour, sugar and salt in a medium bowl. Melt the butter and pour it over the dry ingredients.
- Mix everything together with a fork until it looks uniform. Press into a 8", 9" or 10" tart pan. Get this crust as thin as possible without leaving any metal showing through. Place the tart on a cookie sheet. Prick the bottom of the tart with a fork. Bake until golden brown.
- Once cooled, spoon jam over the baked crust. Set aside and make your caramel (be sure to keep the tart pan on the cookie sheet the whole time).
Peanut Butter Caramel Filling
|1/4 cup||Brown sugar|
|1 cup||Heavy cream|
|2 cups||Roasted salted peanuts|
|1 Tbsp||Peanut butter|
- Bring the sugars, honey and water to a strong boil over medium heat in a tall pot (watch out! once you add the cream, your caramel will want to boil over).
- Slowly and carefully add the heavy cream. Keep it simmering for about 8 minutes, or until the caramel thickens to the sort you pour over your ice cream. Drop in the peanuts, followed by the peanut butter, stirring with the heat off for a half a minute.
- Pour the caramel over the jam until it just barely reaches the top of the tart crust. Bake for about 10 minutes, or just until the caramel begins to bubble. Turn the heat off the oven and open the doors. Let the caramel set for at least 10 minutes before you pull the cookie sheet out.
- Cool the tart to room temperature. I like freezing the tart, then slicing it and letting the slices get to room temperature for about 15 minutes before serving.