pb&j tarts


IMG_0071I believe that not much needs to be said about this match made in food heaven. A combination that I have considered for so long and finally committed to. They are more tedious to make than cookies or cupcakes but these tarts are SO impressively tasty! I wish I was using my own homemade nut butters and jams though, oh well, next time.
These two childhood classics come together and form a handheld adult treat that no one can deny.
Sweet. Salty. Sweet. Salty
I'd like to tell you a bit about my little friend Quinn. We cook, a lot. He and his family, like myself, are very conscious about organic and sustainable foods, along with keeping gluten to a minimum and really enjoying food. It's a great place to be. To what may or may not be to Quinn's advantage, he is quickly developing some serious taste buds for a 9 year old. His mom told me the other day that when she offered to hastily toast a waffle for his breakfast, he objected and said he'd rather wait for me to get there. I'm obviously flattered but we definitely inspire each other.

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Kt's Gluten-free Pb&J Poptarts
1-1/2 cups Pamela's Baking & Pancake Mix
2 tsp sugar (omit sugar for savory crusts such as for quiche)
4 TBSP unsalted butter, chilled
2 TBSP oil
1/4 cup ice water
1 Jar strawberry preserves
1 Jar peanut butter

Preheat oven to 350 F
Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add oil, then add ice water slowly until dough comes together, not sticky. You may not need all the water.
Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8″ as it will puff and swell when it bakes. Try to form dough into a rectangle. Peel the top paper off dough and cut rows 3" wide or divide accordingly to make squares, rectangles, hearts, starts, rainbows...
Fill with a teaspoon of peanut butter and 2 tsp of jam. I put about a tablespoon of peanut butter and they were too salty, stick with a higher jam to pb ratio. 
Close 'em up with a fork and dampen the top with water and sprinkle with sugar. 
Bake for 20-25 min.

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