PBJ Bakewell Tart Recipe

Introduction

This PBJ Bakewell tart is a delightful twist on the classic peanut butter and jelly sandwich, transformed into a rich, indulgent dessert. With a cocoa pastry base, a layer of raspberry jam, and a creamy peanut filling, it’s a perfect treat for any occasion.

Ingredients

• 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
• 200g plain flour
• 4 tbsp cocoa powder
• 130g cold butter, chopped into small pieces
• 1 egg yolk
• 2 tbsp icing sugar, plus 5 tbsp for the drizzle

Instructions

1. Step 1: Make the pastry by combining plain flour, cocoa powder, cold butter, and a pinch of salt in a food processor. Blitz until it resembles fine breadcrumbs.
2. Step 2: Add the egg yolk, 2 tbsp icing sugar, and 2 tbsp cold water to the mixture. Blitz again until the dough just begins to clump together.
3. Step 3: Turn the dough onto a work surface and knead briefly into a smooth ball. Flatten it into a thick disc, wrap in cling film, and chill in the fridge for 30 minutes.
4. Step 4: Make the filling by adding roasted peanuts, peanut butter, plain flour, baking powder, softened butter, golden caster sugar, egg, and egg white to the food processor. Blitz until smooth and creamy.
5. Step 5: Preheat the oven to 180°C (160°C fan)/gas mark 4.
6. Step 6: Roll out the chilled pastry to about the thickness of a £1 coin. Press it into a 22cm fluted tart tin, trimming the edges to leave a 1cm overhang.
7. Step 7: Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the parchment and beans and bake for another 5 minutes until the base looks dry and biscuit-like.
8. Step 8: Trim the pastry edges flush with the tin using a small serrated knife. Discard or nibble the leftover pastry.
9. Step 9: Spread raspberry jam evenly over the base of the tart. Pour the peanut mixture on top and spread to cover the jam completely.
10. Step 10: Bake the tart for 45 minutes until the sponge is cooked through and a skewer inserted into the center comes out clean.
11. Step 11: Cool the tart in the tin for 15 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Mix the remaining icing sugar and jam to create a smooth icing. Drizzle this over the cooled tart.
13. Step 13: Roughly chop the remaining peanuts and scatter them over the icing before serving.

Tips & Variations

• Use smooth or crunchy peanut butter based on your texture preference.
• For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts.
• Chill the pastry well before rolling to prevent it from becoming too soft and sticky.
• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Storage

Store leftovers in an airtight container for up to 3 days at room temperature. To enjoy again, let the tart come to room temperature or warm it slightly in a low oven to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry by hand instead of using a food processor?

Yes, you can rub the cold butter into the flour and cocoa powder using your fingertips until the mixture resembles fine breadcrumbs. Then mix in the egg yolk, icing sugar, and water to form the dough.

What can I use if I don’t have golden caster sugar?

Regular caster sugar or granulated sugar can be used as a substitute. The flavor will be slightly less caramel-like but still delicious.

PBJ Bakewell Tart Recipe

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★★★★★

4.8 from 51 reviews

• Author: Ben
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x

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Description

This PBJ Bakewell tart combines the classic flavors of peanut butter and jelly with a rich cocoa pastry base. The tart features a buttery, crumbly chocolate crust filled with a smooth peanut butter sponge layered over a raspberry jam spread, finished with a sweet jam icing drizzle and crunchy roasted peanuts on top. Perfect for dessert or teatime, this tart offers a deliciously nostalgic twist on the traditional Bakewell.

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Ingredients

Scale 1x2x3x

Pastry

• 200g plain flour
• 4 tbsp cocoa powder
• 130g cold butter, chopped into small pieces
• 1 egg yolk
• 2 tbsp icing sugar
• A 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 whole egg
• 1 egg white
• 50g raspberry jam, plus 2 tsp to serve

Icing

• 2 tbsp icing sugar
• 50g raspberry jam (from above)

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Instructions

1. Make the pastry: Place the plain flour, cocoa powder, chopped cold butter, and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs. Add the egg yolk, icing sugar, and 2 tablespoons of cold water. Blitz again until the dough just begins to clump together. Tip onto a work surface, knead briefly to form a smooth ball, then flatten into a thick disc. Wrap in cling film and chill for 30 minutes.
2. Prepare the peanut filling: While the pastry chills, add the remaining ingredients for the filling—roasted peanuts (except 2 tbsp reserved for serving), peanut butter, plain flour, baking powder, softened butter, golden caster sugar, whole egg, and egg white—into the food processor. Blitz until smooth and creamy.
3. Preheat oven: Set your oven to 180°C (160°C fan) or gas mark 4.
4. Roll and blind bake the pastry: Remove pastry from the fridge and roll out to the thickness of a £1 coin. Carefully lift and press the pastry into a 22cm fluted tart tin, ensuring it reaches the corners without tearing. Trim the edges with scissors to leave about a 1cm overhang. Line the pastry with baking parchment and baking beans. Bake for 15 minutes.
5. Remove baking beans and continue baking: Take off the parchment and beans, then return the tart to the oven for another 5 minutes until the base looks dry and biscuity. Remove from oven and trim the pastry to the edge of the tin with a small serrated knife. Discard the scrap pastry.
6. Assemble the tart: Spread the raspberry jam evenly over the tart base. Pour the peanut butter filling on top and spread to cover the jam completely.
7. Bake the tart: Return the tart to the oven and bake for 45 minutes, or until the peanut sponge is cooked through and a skewer inserted into the center comes out clean. Allow to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
8. Prepare icing drizzle: Mash together the reserved icing sugar and 2 teaspoons of raspberry jam until smooth. Drizzle over the cooled tart.
9. Finish and serve: Roughly chop the reserved 2 tablespoons of roasted peanuts and scatter them over the icing drizzle. Serve and enjoy. Leftovers keep well in an airtight container for up to 3 days.

Notes

• Use unsalted roasted peanuts to control saltiness in the tart.
• Make sure the pastry is well chilled before rolling out for easier handling and flakier texture.
• Blind baking the pastry ensures a crisp base and prevents sogginess from the filling.
• For a gluten-free version, substitute plain flour with a gluten-free flour blend suitable for baking.
• The tart can be stored in an airtight container at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: PBJ tart, Bakewell tart, peanut butter tart, raspberry jam dessert, chocolate pastry tart