PB&J COOKIE TART
My family was never particularly good at being on time for the bus or school. With 5 kids in one house there was always someone missing their uniform skirt, their homework or their shoes and on occasion there was someone who had gone unnoticed and was still in bed when it was time to leave.
Honestly, it was madness.
But I remember the haphazard peanut butter and jellies that were tossed into my lunch box fondly. My mom had the peanut butter to jelly proportion down to a science. It was just enough that the bread got soggy but not TOO soggy. The peanut butter and jelly would squish out of the sides when you bit in, but not enough that it got onto your uniform (because god help you if your uniform got dirty and you had to wear too big, too old hand-me-downs for a week).
I loved my peanut butter and jellies and I love my mom for tossing them into my lunch box for all of those years. So for this Mother’s Day I am making an ode to the peanut butter and jelly with this peanut butter and jelly cookie tart.
With sweet and juicy preserves sandwiched between a peanut butter shortbread crust and peanut butter crumbles, it is a perfectly nostalgic treat. Anyone who loved a good peanut butter and jelly will love this dessert. Recipe below!
PB&J Cookie Tart
Makes about 2 dozen pieces
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup Turbinado Sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 egg
- ½ cup creamy peanut butter
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup preserves (I used Bonne Maman raspberry preserves)
- Preheat oven to 350F and grease a 9-inch tart pan.
- In a large mixing bowl beat butter, granulated sugar and Turbinado sugar together until creamed, about 2 minutes
- Add vanilla extract and cinnamon and mix until combined.
- Add egg and peanut butter and mix until combined.
- Add all-purpose flour, baking powder, salt and cream and tartar and mix until just combined.
- Spread about ¾ of the dough evenly across the prepared baking a pan.
- Pour preserves over the dough and spread evenly. Drop crumbles of the remaining peanut butter dough over the jam.
- Bake tart for 40 to 45 minutes or until the top crumbles are golden brown..
- Allow cookie tart to cool in pan before slicing thin pieces to serve.