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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Preheat oven: Set your oven to 180°C (160°C fan) or gas mark 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.
- 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.
- 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.
- 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.
- Prepare icing drizzle: Mash together the reserved icing sugar and 2 teaspoons of raspberry jam until smooth. Drizzle over the cooled tart.
- 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
