Peanut Butter and Jelly Tarts

WIN_20150831_184305Last month we shared a quick and easy recipe for Apple Pecan Tarts, and readers loved them. So did Half Pint! While snacking on a peanut butter and jelly sandwich, Half Pint declared, “I have a great idea! How about if we make peanut butter and jelly sandwiches, but pies instead?”

OK. Here we go. Let me know what you think!

WIN_20150827_093203Ingredients (Makes 32 mini tarts)

1 package of roll-out refrigerated pie crust

1/2 cup of crushed peanuts

1 cup of creamy peanut butter

1 cup of grape jelly

 WIN_20150827_093602Directions

Step 1) Open the package of roll-out refrigerated pie crusts (there are two crusts per package). Instead of rolling them out, squish each crust into a big ball of dough. How fun!

WIN_20150827_093857Step 2) Place a small ball of pie crust dough, about the size of a golf ball, in each well of a mini muffin pan. Push the dough down in the center so that it flattens on the bottom and up the sides of the well. You can use a tart press (shown), a medicine cup, or just your fingers for this.

The Pampered Chef Mini Tart Shaper 1590

Wilton Recipe Right 24 Cup Mini Muffin Pan

Step 3) Sprinkle 1/2 teaspoon of crushed peanuts inside of each tart crust. Gently spoon peanut butter and jelly into each tart crust, leaving 1/4 inch of empty space at the top of each tart.

WIN_20150831_181239Step 4) Bake tarts in a preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees, and bake for an additional 5 minutes.

Step 5) Using a butter knife and/or a teaspoon (not your fingers!), remove the tarts from the mini muffin pan while they are still warm. Cool on a wire rack. These tarts freeze well for packing in school lunches!

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