Peanut Butter and Jelly Cookie Tart
Prep time
Cook time
Total time
Every kid's dream: a peanut butter and jelly tart with a crunchy cookie crust.
Serves: 10-12 servings
For the Tart:
  • 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)
For the Streusel Topping:
  • 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
  1. Preheat your oven to 350 degrees F and grease and/or butter a 10-inch tart pan. Set it aside.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at