Preheat oven to 350°F. Grease a fluted tart pan (with removable bottom) or pie plate with non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream together butter, peanut butter, granulated and confectioners' sugars, beating until well incorporated and smooth.Mix in egg and vanilla until fully incorporated.
Add flour mixture to peanut butter mixture a little at a time and combine until a soft dough forms.
Take half of the dough, and press into bottom of greased tart pan and up the sides. Spoon strawberry jam in the center of the dough, and spread carefully, leaving a ½ inch border all the way around.
With half of the remaining dough, create a rim around the tart, pressing carefully to adhere. Using the rest of the dough, create shapes {if desired}, balls, or dollop by the spoonful over the top of the jam.
Bake for 45-50 minutes or until golden around the edge of the crust. Remove from oven and allow tart to cool for about 15-20 minute to allow the jam to set. Carefully remove ring and transfer to a serving plate.