PB&J but hold the sandwich; I'll take mine as dessert!
Comfort food. Peanut butter and jelly. Same thing, right? For many, the PB&J combo is classic to their childhood. Me, I like those things, just not in a sandwich together. (I know, I’m weird.)
In a dessert, however? Now you have my full attention.
In a dessert, however? Now you have my full attention.
The PB&J Tart comes to us from the Food Network’s Sweet cookbook, the source of the Salted Caramel Pretzel Cookies we featured a few weeks ago. Allow me to cut to the chase when I say WINNER! The tart is a little different and a lot delicious. Find the recipe here.
My Cooking Notes:
- More jelly/jam – up to 2X as much.
- Work to even out the crust between bottom and sides. Mine was a bit thin in the middle of the tart and super-thick at the sides.
- Be extra-thorough when greasing the tart pan. I use baking spray AND a knob of butter. You won't regret the overkill when your tart easily slips out of the pan after it has cooled.
- I always use a baking sheet underneath a pie, tart or cake pan. It’s much easier to grab and maneuver when you’re wearing oven mitts.
Pull up a fork and dig in!
Everyone who has sampled this tart agrees that although the texture is a bit dense like a shortbread cookie in the thick parts of the crust, the flavors are excellent. Have a glass of milk or a cup of coffee to go with and now you’ve got the start of a new classic treat.
Today's pandemic tune of the day addresses the critical issue of PPE (personal protective equipment).
As we've stated before, we like cooking with all kinds of music in the background. But a jazz soundtrack is our preference for dining. Here's a fun one featuring the instrumental tracks from various Peanuts television cartoons.
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