Ingredients
Scale
- 1/4 cup smooth peanut butter
- 1/4 cup preserves (any flavor)
- 1 recipe pie dough (homemade or store-bought)
- Water (for sealing edges)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the pie dough to about 1/4-inch thick.
- Cut into rectangles approximately 2×3 inches.
- Place one rectangle on a lightly floured surface.
- Add 1 teaspoon peanut butter and 1 teaspoon preserves to the center.
- Lightly brush the edges with water using your finger.
- Place another rectangle on top and press edges together.
- Use a fork to crimp the edges and seal completely.
- Poke small holes on top to allow steam to escape.
- Transfer to a lined baking sheet and bake for 18 minutes or until golden brown.
Notes
- Filling shortcut: Mix peanut butter and preserves together, then use 2 teaspoons per tart.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Freezing: Freeze unbaked tarts for up to 3 months. Bake straight from frozen, adding about 2 extra minutes.
- Seal properly: Press edges firmly to prevent filling from leaking.
- Variation idea: Add a light glaze or sprinkle sugar on top before baking for extra texture.
