Recipe
Peanut Butter & Almost Jelly Tart
A grown-up version of the childhood pairing. A shortbread base, a silken peanut butter layer, and a glossy topcoat of warmed Almost Strawberry.
The method
Directions
- Heat the oven to 350°F (175°C). Pulse the flour, powdered sugar, salt, and cold butter in a food processor until a soft dough forms.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill for 15 minutes, then blind-bake for 20 to 22 minutes, until golden. Cool completely.
- Whisk together the peanut butter, mascarpone, powdered sugar, and vanilla until silken and spreadable. Spread the mixture into the cooled shell and smooth the top.
- Warm the Almost Strawberry and water in a small pan over low heat until loose and pourable. Cool for three minutes, then pour over the peanut butter layer, tilting gently to coat.
- Refrigerate the tart for at least one hour before slicing. Serve cold, with a sharp knife wiped between cuts.
A small note
For a cleaner finish, strain the warmed preserves before pouring. The seeds are tradtional, but the polish is up to you. (Please note: as indicated on the label, the 'seeds' in Almost Raspberry are not, strictly speaking, raspberry seeds. For this recipe, we use Almost Strawberry, which is uncomplicated on this point.)
Also from our kitchen
More recipes to try.
Brie & Almost Cherry Crostini
Toast, cold brie, a careful dollop of Almost Cherry, a single thyme leaf. A small, steady masterpiece at the start of dinner.
Lemon Icebox Bars with Almost Blueberry Drizzle
Cool, sharp, and softly set. A graham-crumb base, a bright lemon filling, and a final drizzle of warmed Almost Blueberry. Keeps beautifully overnight.