Posts
Congratulations Kira!
You're the winner of a Keurig Elite coffeemaker and Dunkin' Donuts K-cups!
Thank you all so much for the comments. It's fun to see how different everyone is when it comes to coffee. ClumberKim, you and I are the closest in our taste. I take it with milk, preferably 1%, but simply cannot drink it with cream or half-and-half. I too would rather have it black. So just for that, Kim, please send me an email with your address and I'll send you a custom Mignardise apron.
Many thanks to all who played!
Growing up, we were a peanut butter-less house.
I know, hard to believe.
My mother made me cream cheese and jelly sandwiches to take to school instead.
For some reason, I've always thought of this as the Jewish version of pb & j.
I've since come to find out that my father doesn't like peanut butter, which is why, I suppose, we never had any.
Really Dad? Who doesn't like peanut butter?
(If you have a fatal allergy to peanuts you are totally excused here).
I never questioned it at the time because I didn't really know what I was missing.
If you've been reading Mignardise for awhile (and thank you so much if you have), you know I love the stuff. There have been many peanut butter and chocolate treats, such as this one and this one.
I now consider a peanut butter and jelly strawberry jam sandwich on whole wheat an excellent and somewhat healthy snack. It has that yummy sweet and salty thing going on. Plus, we all know, peanut butter = protein, so it's all ok.
 |
| Full disclosure: This is the photo from Food Network because my pictures were horrendously lit. But honestly, my tart looked exactly the same. I swear. |
So when I saw this recipe, it appealed to me immediately.
Could have been that it sounded so simple yet looked so impressive. Impressive in a homey way though, not fancy or precious. I like things that fit that description, don't you?
And it was very, very easy and fast to put together. It tasted like a jacked up sweet version of a pb & j sandwich. It was loved by all - little kids and nostalgic adults. I'd venture to say that even my father might enjoy it.
Then I got to thinking how delicious this might be with a layer of chocolate instead of jam. Because peanut butter and chocolate...well, you know.
Or how about a layer of chocolate then some raspberry jam?
Oh the possibilities!
If you don't have a tart pan with a removable bottom, I think you could use a pie pan. You just won't be able to remove the whole tart for plating.
Peanut Butter and Strawberry Jam Tart
adapted from Food Network Magazine
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
plus more for greasing the pan (or use nonstick spray for baking)
1 1/4 cups all purpose flour
1 cup whole wheat pastry flour*
1/2 tsp. baking powder
1/4 tsp. salt
1 cup peanut butter, crunchy or creamy
1/2 cup granulated sugar
3/4 cup confectioners' sugar
1 large egg
1 tsp. vanilla extract
3/4 cup strawberry jam (or other jam of your choice)
Preheat oven to 350.
Generously butter a 9" flited tart pan with a removable bottom.
Whisk the flour, baking powder and salt in a medium bowl. In a separate bowl, mix the butter, peanut butter, and both sugars with an electric mixer, until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until well-combined.
Press half the dough into the tart pan. Spread jam over the dough, leaving a 1/2" border around the edge. Use half the remaining dough to form balls of approximately 1 tablespoon each. Place the dough balls on top of the jam, so a bit of the jam is still showing through. Lightly press the rest of the dough around the edge of the tart to form a crust.
Bake until golden brown, 45-50 minutes.
Transfer tart to a rack and let cool completely. Remove ring before serving.
*As usual, I replaced about half the white flour with whole wheat pastry flour. There is no difference in the taste - just more fiber and nutrients. Feel free to use all white flour if you prefer or that's all you have.
