Can I tell you something and you promise to stay my friend?
Yes? Okay, ready?
I don’t really like jelly. I never have.
I especially don’t like jelly with peanut butter, like, in a sandwich. Ew.
Growing up I ate plain peanut butter sandwiches. As an adult I rarely eat peanut butter sandwiches, but I still like them plain. (I’d rather consume my peanut butter in say, a cookie. Or a tart. Or a pie.)
A few years ago I was craving something. Something sweet. and fruity. I really wanted this sweet and fruity thing but I didn’t know what it was.
I made toast for breakfast, opened the fridge to get the butter and saw the strawberry jam. I don’t remember if I was pregnant or what but I had to have that jam (that I hated) and I had to have it on this piece of toast right now.
So I did. And I liked it.
So now I eat jelly on toast. Sometimes. When I’m not being boring and just using butter.
But I won’t eat jelly on a peanut butter sandwich, no way. Not ever.
I’ll save my peanut butter and jelly for this tart, thankyouverymuch.
I actually made this awhile ago…for the teachers on Pie Day. I didn’t get any photos of it cut…as it was for giving away. But I did taste a little bite of it when I dropped it off.
And it was good. So…let’s change it to “I don’t like jelly except in tarts. And on toast. And maybe in cookies?”
Enjoy, and I hope you find some more yummy peanut butter and jelly treats in the hop below. Maybe I’ll find more jelly things that I’ll eat.
- 12 tablespoons unsalted butter, softened
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup peanut butter
- ½ cup granulated sugar
- ¾ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup strawberry (or your favorite flavor) jam
- Preheat the oven to 350°. Grease a 9” fluted tart pan with a removable bottom.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream peanut butter and butter with both sugars using a mixer. Beat in egg and vanilla. Add flour mixture and stir with a wooden spoon until combined.
- Press half the dough in the prepared tart pan. Spread with the jam, leaving a ½ inch border around the edge. Drop about half the remaining dough around the top of the jam, and press the remaining half around the border to seal the edges. Bake until golden, 45-50 minutes. Cool completely before removing ring and cutting.
And now for the Improv Challenge Blog Hop…
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Tea Party Tuesdays at Sweetology, Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I’m Lovin’ it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters’ Stuff, and all of these too!