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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
