Last 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!
Ingredients (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
Directions
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!
Step 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.
Step 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!
Crowded Earth Kitchen 