PB&J Breakfast Tarts
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Directions
Item No.
101309
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- ¼ cup of your favorite peanut butter
- 1 cup powdered sugar
- 5 Tablespoons water, divided
- 1 package store-bought pie crust
- 1 jar Red Raspberry Jam
- 2 egg yolks
Directions
- In a medium bowl, combine the peanut butter, powdered sugar, and 3 Tablespoons of water. Set aside.
- Preheat oven to 400°F. Line two cookie sheets with parchment paper.
- Unroll pie dough onto a lightly floured surface. With a rolling pin, roll to be ⅛” thick and cut dough into 3” x 4” rectangles.
- Whisk together the egg yolks and remaining 2 Tablespoons of water in a small bowl.
- Lay half of the cut rectangles onto parchment paper lined pans. Brush egg wash on the outside edges. Place 2 Tablespoons of Red Raspberry Jam in the middle of each rectangle, leaving ½” empty on each side. Drizzle with peanut butter icing.
- Cover with additional rectangle and press down sides, crimping with a fork to keep the pastry together.
- Bake for 15 minutes, or until browned.
- Once cooled, spread Red Raspberry Jam on top of each tart and drizzle with peanut butter icing.
