Easy PB & J Breakfast Tarts

Makes 8, 3″x5″ Tarts

2 cups all-purpose flour + more for rolling
1/2 cup whole wheat pastry flour
6 tablespoons sugar
1 teaspoon sea salt
2/3 cup shortening
6 tablespoons peanut butter + 4 heaping teaspoons for filling (1/2 tsp. per tart)
1/2 cup cold water
5 tablespoons jam (strawberry works well)

Drizzle Option #1
1/2 cup powdered sugar
1 tablespoon jam
1 tablespoon milk

Drizzle Option #2
1/2 cup powdered sugar
1/4 teaspoon strawberry extract, optional
1 tablespoon milk

Directions:
1) Preheat oven to 350°F.

2) In a medium bowl mix together flour, whole wheat flour, sugar and sea salt.

3) Using a pastry cutter, cut-in shortening and peanut butter, until mixture resembles small peas. Drizzle mixture with cold water until mixture is moist and holds together.

4) Roll out on a floured surface to at least 1/16th of an inch thickness. Using a 3″x5″ index (recipe) card for a template, cut into 16, 3″x5″ shapes. Re-rolling works just fine for this. In the middle of 8 shapes, smear a 1/2 heaping teaspoon of peanut butter and a heaping teaspoon of jam on top. Be careful not to go to the edges. Using your fingers wet the edges with water and place another piece of pastry on top. Press all sides well, and using a fork press all the edges to secure. Using a fork, gently poke the tops in four places so steam can escape. Place an inch apart on a parchment lined baking sheet.

5) Bake for 13 to 14 minutes until starting to brown around edges. Cool on a rack.

6) Whisk together the drizzle of your choice in a small bowl. Drizzle over cooled tarts.

Note: This pastry is very user-friendly and delicate. Freeze tarts up to one month and defrost at room temperature before serving.

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