2000s Recipes + Menus
Peanut Butter and Jelly Tart
Serves8 to 10
- Active Time:30 min
- Start to Finish:4 hr
October 2005
For tart shell
- 12 (5- by 3-inch) graham crackers, coarsely crumbled
- 1 cup salted roasted peanuts (2 1/2 oz)
- 1/8 teaspoon ground allspice
- 1 stick (1/2 cup) unsalted butter, melted and cooled
For filling and topping
- 4 oz cream cheese, softened
- 1/2 cup smooth peanut butter
- 3 tablespoons unsalted butter, softened
- 2 tablespoons dark brown sugar
- 1 cup chilled heavy cream
- 1/2 teaspoon vanilla
- 1/2 cup plus 1/3 cup Concord grape jam (9 1/2 oz)
- 2 cups red and green seedless grapes, quartered lengthwise
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Special equipment:
an 8- by 11-inch rectangular or a 10-inch round fluted tart pan with a removable bottom; a small offset spatula
Make tart shell:
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Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
Make filling:
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Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
Assemble tart:
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Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
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Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.
Cooks' note: Tart, without grape topping, can be chilled up to 12 hours. Top with coated grapes just before serving.
- Keywords
- paul grimes,
- dessert,
- pastry,
- fruit,
- web-exclusive recipes
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