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Strawberry-Peanut Butter Tart

Strawberry-Peanut Butter Tart! If you’re looking for easy peanut butter dessert recipes, look no further! This All-American tart boasts the flavors of a classic PB & J in tart form! A great take-along for summer potlucks, Memorial Day and the 4th of July. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 1 9-inch tart, 10-12 servings
Author: The Kitchen Prep


  • 1 ½ sticks butter {12 tablespoons} softened
  • 2 ½ cups all-purpose flour {you may need a bit more if dough is not stiff enough}
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup peanut butter {creamy or crunchy whichever you prefer}
  • ½ cup granulated sugar
  • ¾ cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ - ¾ cup strawberry jam


  • Preheat oven to 350 degrees. Grease a fluted tart pan {with removal 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. {Or cut directly in the pie plate.}


Adapted from Food Network Magazine