We woke up to some sort-of-surprise snow this morning in New York. I guess we didn’t miss winter after all! I was a little bummed to have missed the winter wonderland that was NYC after that first storm, but honestly, as soon as I looked out my window this morning, I regretted ever having those thoughts. Walking to work is going to be super fun today, guys! I can’t wait. I just have to dig my snow boots out of their (most likely) dusty cave, grab my warmest scarf, and get to trekking. Would it be a good investment to buy a pair of snow shoes? How do snow shoes work? Can I just strap some tennis rackets to my feet? Does anyone have a pair of tennis rackets that I can borrow? These are all important questions, and I’m sure you want answers as much as I do. Either way, the snow will melt, the sun is supposedly coming out later, and I’ll probably treat myself to something tasty for lunch because, hey, it’s snowing, and you know what? I deserve it. Now back to thinking warm, peaceful Thai beach-themed thoughts and possibly planning my next tropical getaway.
I made this tart what seems like ages ago, but I’m not quite sure when. It was definitely before the holidays, which is why I’m only posting it now. I thought it fit nicely with today’s snowy weather. This is my ultimate idea of dessert. I’m a peanut butter fiend. If there is a jar anywhere near me, you can be sure that I’ve eaten two or three spoonfuls of it all on my own. Peanut butter is medicinal. Feel nauseous? Have a spoonful of peanut butter. Have a headache? Just eat a little bit of peanut butter. Need a quick bite before you head out the door but don’t have much time? Hit up that sweet, sweet peanut butter. I would definitely eat a peanut butter and jelly sandwich every day if it wouldn’t turn me into a behemoth, and I long for those elementary school days when that was possible. Now, PB&J is a special treat, and how does it get any more special when it’s in tart form? This is an especially good dessert to bring to a gathering, because it’s both adult and kid friendly, and easy to slice and serve. You can use any flavor of jam that you like, but I really do recommend either a mixed berry jam or a strawberry jam, though I could see apricot being good, too. Pour yourself a tall glass of milk, or maybe even a flute of Prosecco, and enjoy.
What you need – I have leftover streusel in my fridge (who doesn’t?), so I added it to the top of this tart, but you don’t have to do that.
Some good stuff that I got sent from Hatchery.
Is there anything more beautiful?
That peanut butter tho.
Really – I love peanut butter.
Press half of your dough into your pan, top with your jelly or jam, some dulce de leche, if you’re so inclined, and then the rest of your dough.
Pop that sucker in the oven and bake until golden!
Dust with powdered sugar right before you slice and serve.
- 1¼ cup peanut butter (crunchy or creamy, dealer's choice)
- ¾ cup unsalted butter, cubed and room temperature
- ¾ cup powdered sugar
- ½ cup brown sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2⅓ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1 cup strawberry jam
- ¼ cup dulce de leche (optional)
- 3 tablespoons unsalted butter, melted
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- powdered sugar, for dusting
- Preheat your oven to 350 degrees F and grease and/or butter a 10-inch tart pan. Set it aside.
- Beat together your peanut butter, butter, powdered sugar, and brown sugar, until smooth and fluffy, about 3 minutes. Add in your egg and beat to combine, scraping down the sides of the bowl as needed. Add in your vanilla extract and beat to combine.
- Whisk together your flour, baking powder, salt, and cinnamon. Gradually add it to the peanut butter mixture, scraping down the bowl as needed, beating just until moistened. Press half of your peanut butter cookie dough into your prepared tart pan, then top it with your jam and swirl in your dulce de leche, if using. Use your hands to clump together bits of the remaining cookie dough and drop them all over the top of your tart - the dough will spread as it bakes, so don't worry about it being perfect.
- To make your streusel, combine your melted butter with ⅔ cup brown sugar, ½ cup all-purpose flour, salt, and cinnamon. Use a fork to stir together until clumps form, then sprinkle it over your tart. Bake for 50-60 minutes, until golden and set. Allow the tart to cool for at least 2 hours before sprinkling with powdered sugar and slicing. This will keep well, covered and at room temperature, for up to 3 days.