Fresh Ideas - July 20 - Easy PB & J Breakfast Tarts

Easy PB & J Breakfast Tarts

Ingredients

• 2 cups all-purpose flour, plus 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 plus 4 heaping teaspoons for filling (1/2 teaspoon 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

Preparation

1. Preheat oven to 350°F. In medium bowl mix together flours, sugar and sea salt.
2. Using 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. Roll out on floured surface to at least 1/16th of an inch thickness.
3. Using 3-by-5-inch index (recipe) card for template, cut into sixteen 3-by-5-inch shapes. Re-rolling works fine. In middle of eight shapes, smear 1/2 heaping teaspoon peanut butter and heaping teaspoon of jam on top. Be careful not to go to edges. Using fingers, wet edges with water and place another piece of pastry on top. Press all sides well, and using fork press all edges to secure. Using fork, gently poke tops in four places so steam can escape.
4. Place inch apart on parchment lined baking sheet. Bake for 13-14 minutes until starting to brown around edges. Cool on rack.
5. Whisk together drizzle of choice in small bowl. Drizzle over cooled tarts.
6. Note: This pastry is very user-friendly and delicate. Freeze tarts up to one month and defrost at room temperature before serving.

Serves
8 tarts

Notes, Tips & Suggestions
Recipe contributed by winner Susan M., West region