PBJ Bakewell Tart Recipe

Introduction

The PBJ Bakewell tart combines the nostalgic flavors of peanut butter and jelly with the classic British Bakewell tart for a delightful twist. It features a rich cocoa pastry, a smooth peanut butter sponge, and a sweet raspberry jam layer. This dessert is both comforting and impressive, perfect for any occasion.

Ingredients

• 80g roasted unsalted peanuts, plus 2 tbsp to serve
• 100g peanut butter
• 75g plain flour
• 1 tsp baking powder
• 120g butter, softened
• 150g golden caster sugar
• 1 egg, plus 1 egg white (use the yolk in the pastry)
• 50g raspberry jam, plus 2 tsp to serve
• 200g plain flour
• 4 tbsp cocoa powder
• 130g cold butter, chopped into small pieces
• 1 egg yolk
• 2 tbsp icing sugar, plus 5 tbsp for the drizzle

Instructions

1. Step 1: Make the pastry by combining the 200g plain flour, 4 tbsp cocoa powder, cold butter, and a pinch of salt in a food processor. Blitz until the mixture resembles fine breadcrumbs. Add the egg yolk, 2 tbsp icing sugar, and 2 tbsp cold water, then blitz again until the dough just starts to clump together.
2. Step 2: Turn the dough onto your work surface and knead briefly into a smooth ball. Flatten into a thick disc, wrap in cling film, and chill in the fridge for 30 minutes.
3. Step 3: Add the 75g plain flour, baking powder, softened butter, golden caster sugar, 1 egg white, peanut butter, and 50g raspberry jam (leaving jam and peanuts for serving) into the food processor and blitz until smooth and creamy. Preheat the oven to 180°C (160°C fan)/gas mark 4.
4. Step 4: Remove the pastry from the fridge and roll out to the thickness of a £1 coin. Carefully lift it into a 22cm fluted tart tin, pressing it into the corners without ripping. Trim excess pastry leaving about 1cm overhang.
5. Step 5: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for 5 more minutes until the pastry looks dry and biscuity.
6. Step 6: Use a small serrated knife to trim the pastry to the height of the tin. Spread the raspberry jam evenly over the base of the tart, then pour over the peanut butter mixture and spread to the edges.
7. Step 7: Bake the tart for 45 minutes until the sponge is cooked and a skewer inserted into the center comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Mix 5 tbsp icing sugar with 2 tsp raspberry jam to create a smooth icing. Drizzle over the cooled tart and scatter the remaining chopped peanuts on top before serving.

Tips & Variations

• Use natural peanut butter for a less sweet and more intense peanut flavor.
• Substitute raspberry jam with strawberry or mixed berry jam for a different fruity note.
• Chill the pastry dough thoroughly to prevent shrinking during baking.
• Add a sprinkle of flaky sea salt on top for a salted peanut butter twist.

Storage

Store the PBJ Bakewell tart in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days, bringing it to room temperature before serving. Reheat briefly in a low oven if desired, but the tart is best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry by hand instead of a food processor?

Yes, combine the flour, cocoa powder, cold butter, and salt by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Then add the egg yolk, icing sugar, and water, mixing until the dough just comes together.

What can I use instead of roasting peanuts from scratch?

You can use pre-roasted unsalted peanuts purchased from the store. Just make sure they are unsalted to keep the balance of flavors in the tart.

PBJ Bakewell Tart Recipe

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★★★★★

4.4 from 66 reviews

• Author: Sophie
• Total Time: 1 hour 45 mins
• Yield: 8 servings 1x

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Description

This PBJ Bakewell tart is a delightful twist on the classic Bakewell tart, combining a rich cocoa pastry with a peanut butter and roasted peanut filling layered over a sweet raspberry jam base. The result is a moist, nutty, and fruity dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pastry

• 200g plain flour
• 4 tbsp cocoa powder
• 130g cold butter, chopped into small pieces
• 1 egg yolk
• 2 tbsp icing sugar
• Pinch of salt
• 2 tbsp cold water

Filling

• 80g roasted unsalted peanuts, plus 2 tbsp to serve
• 100g peanut butter
• 75g plain flour
• 1 tsp baking powder
• 120g butter, softened
• 150g golden caster sugar
• 1 egg, plus 1 egg white (use the yolk in the pastry)
• 50g raspberry jam, plus 2 tsp to serve

Icing and Topping

• 2 tbsp icing sugar
• 5 tbsp icing sugar for drizzle
• Raspberry jam (2 tsp for drizzle)
• 2 tbsp roasted unsalted peanuts, roughly chopped for topping

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Instructions

1. Make the Pastry: Combine the plain flour, cocoa powder, cold chopped butter, and a pinch of salt in a food processor. Blitz until the mixture resembles fine breadcrumbs. Add the egg yolk, 2 tablespoons of icing sugar, and 2 tablespoons of cold water, blitz again until the dough just starts to clump. Tip the dough onto a work surface, knead briefly into a smooth ball, flatten into a thick disc, wrap in cling film, and refrigerate for 30 minutes.
2. Prepare the Peanut Filling: In the same food processor bowl, add the roasted unsalted peanuts (except 2 tbsp reserved for serving), peanut butter, plain flour, baking powder, softened butter, golden caster sugar, 1 whole egg and 1 egg white. Blitz until smooth and creamy. Set aside.
3. Preheat Oven and Roll Pastry: Preheat the oven to 180°C (160°C fan) or gas mark 4. Remove the pastry from the fridge and roll out on a floured surface to about the thickness of a £1 coin. Carefully transfer the pastry into a 22cm fluted tart tin, pressing it gently into the corners without ripping. Trim the excess pastry leaving approximately 1 cm overhang.
4. Blind Bake Pastry: Line the tart shell with baking parchment and fill with baking beans. Bake for 15 minutes, then remove parchment and beans. Bake for an additional 5 minutes until the base looks dry and biscuit-like. Remove from oven and trim the pastry edges flush with the tin using a serrated knife. Discard or enjoy the trimmings.
5. Add Jam and Filling: Spread the raspberry jam evenly over the tart base to the edges. Spoon the peanut butter filling over the jam and spread evenly to cover.
6. Bake the Tart: Place the tart back in the oven and bake for 45 minutes, or until the filling is cooked through and a skewer inserted into the center comes out clean. Cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
7. Prepare Icing and Drizzle: Mash together 2 tablespoons of icing sugar and 2 teaspoons of raspberry jam to make a smooth icing. Drizzle this over the cooled tart, then scatter the roughly chopped reserved roasted peanuts on top.
8. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

• This tart combines the nutty flavor of peanut butter with the tartness of raspberry jam for a unique flavor profile.
• Be careful when rolling out the cocoa pastry as it can be fragile; chill well before rolling.
• Using roasted unsalted peanuts ensures a nice crunch and balanced saltiness in the filling and topping.
• You can substitute raspberry jam with other berry jams if desired for a different fruit note.
• Ensure the tart is fully cooled before drizzling icing to prevent it from melting.
• Leftovers keep well for up to 3 days in an airtight container.

• Prep Time: 40 mins
• Cook Time: 65 mins
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: PBJ Bakewell tart, peanut butter tart, raspberry jam tart, cocoa pastry, British dessert, nutty bakewell, peanut dessert