Peanut Butter and Jelly Tart

I have always loved peanut butter and jelly and as a kid my go-to jam was GRAPE. I know, people would always judge me for it, but I loved it and continue to love it. That’s why, now that I am a trained chef and it is concord grape season, I thought it would be fun to make an adult-version of my favorite pb&j. I proudly introduce you to the PB&J Tart! This tart is no-bake and comes together much quicker than you’d expect.

Peanut Butter and Jelly Tart

Makes: 1, 9-inch tart

Active Time: 30 minutes

Total Time: 2 hours

Ingredients:

WHITE BREAD CRUST:

2 sleeves graham crackers
1 cup panko bread crumbs
¼ cup peanuts
1 stick butter. melted
2 tablespoons creamy peanut butter
1 teaspoon kosher salt

PEANUT BUTTER FILLING:

1 cup cream cheese
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup creamy peanut butter
1 teaspoon kosher Salt
1 cup heavy whipping cream

GRAPE JAM:

2 cups seedless grapes, halved
½ cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

MAKE THE CRUST: In a food processor, pulse together the graham crackers, panko, and peanuts until it reaches the consistency of sand. Add the peanut butter and pulse again until combined. Transfer to a medium bowl and pour in the melted butter and kosher salt. Mix until well combined. The crumbs should hold together when squeezed in the palm of your hand.

Transfer the crumbs into a tart pan, the maximum size of the tart pan should be 9 inches of there will not be enough crust. Press the crust down, packing it tightly, using your hands or the bottom of a measuring cup. Place into the refrigerator to set up.

While the crust sets up, MAKE THE GRAPE JAM: Pour the grapes into a large skillet over a medium heat. Add sugar, cornstarch and salt and stir to combine using a rubber spatula. Cook, stirring occasionally, until the grapes break down and the jam thickens, about 7-8 minutes. Remove from heat to cool. Once cool, stir in the vanilla extract.

MAKE THE PEANUT BUTTER FILLING: In a large bowl or the electric stand mixer whip together cream cheese and powdered sugar until creamy and well incorporated, 2-3 minutes. Add the vanilla extract, peanut butter, and kosher salt and whip until combined. Slowly add in the heavy cream, in 3 parts, and whip until light and fluffy, 2-3 minutes.

TO ASSEMBLE: fold half of the grape jam into the peanut butter topping to create a swirl effect. Pour into the tart dish and spread to the edges of the tart using a rubber spatula. Top with remaining grape jam and place in the refrigerator to set for at least 1 hour and up to overnight.

TO SERVE: Delicately remove the tart from the pan, and using a hot knife slice into the tart, wiping the knife between slices to get a clean cut. Enjoy!