Peanut Butter & Jelly Streusel Tart

Once the idea arrived, I had a lot of fun in the kitchen creating this Peanut Butter & Jelly Streusel Tart. The truth is my cabinets are bursting with several jars of peanut butter. Also, I had two gorgeous jars of homemade grape jelly. The jelly was gifted by a talented blogger friend who also is an award-winning jam maker. This is the perfect special recipe idea to use her beautiful jam.

What is great about this streusel tart is the crust and the topping are made of the same peanut streusel. No need to make an extra step by creating a separate crust. Happy dance! I chopped up some cocktail peanuts and threw them into a traditional streusel mix. One third is pressed into the pans and half is sprinkled on top.

So many substitution possibilities…

Once you press the crust into the pan, layer in the peanut butter and jelly. Like I said above, this recipe contains chunky peanut butter and grape jelly. However, use whatever flavor jelly or jam you like or have on hand. Go crazy and mix a few flavors in. Furthermore, if you are on the smooth peanut butter team, by all means, use that.

Should I dare mention cookie butter? Wow, would this tart rock with Biscoff Creamy cookie butter. Note to self to use it in the next round. This Peanut Butter & Jelly Streusel Tart takes under an hour to prepare. However, be aware there is a 30 minute chill time for the streusel.

As you can see from the photos, this tart is baked in two fancy long rectangular tart pans. Alternately, a 10 or 11-inch tart pan should suffice. Also, I prefer the tart pans with the lift out bottoms. So much easier than having a meltdown trying to pry a tart out of a pan without ruining the look of the crust.

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Peanut Butter & Jelly Streusel Tart

Course Dessert

Cuisine American, German

Keyword peanut butter, peanut butter & Jelly, peanut streusel, streusel desserts, streusel tart

Prep Time 20 minutes

Cook Time 25 minutes

Chill Time 30 minutes

Total Time 1 hour 15 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 3 cups all-purpose flour
• 1/2 cup ground cocktail peanuts
• 1/2 cup chopped cocktail peanuts
• 1 cup of sugar
• 2 large eggs
• 1 cup unsalted butter
• 1 cup peanut butter creamy or chunky
• 1 cup of grape jelly
• 2 tablespoons breadcrumbs

Instructions

1. Grease and flour a 10” round tart pan.* The tart pans with the lift-off bottom are best.
2. Cut the butter into small pieces
3. Whisk together the all-purpose flour, ground and chopped peanuts, sugar in a bowl.
4. Beat the eggs in a small separate bowl and add to the streusel mix.
5. Add the butter and use a fork, or easier, the dough hook of your mixer to knead everything together to form streusel.
6. Separate out 1/3 of the mixture and press it into the pan to create the crust. I used a kitchen scale to measure.
   
7. Place the pan and the remaining streusel in the refrigerator and chill for 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Add the peanut butter and jelly to separate microwave-safe bowls
10. Microwave on high for 30 -seconds. Whisk the jelly until smooth.
11. Remove the crust from the refrigerator.
12. Evenly sprinkle the breadcrumbs over the bottom of the shell.
    
13. Gently layer in the warm peanut butter spreading it completely into the shell.
    
14. Carefully spread the grape jelly on top. It’s ok if it swirls a bit.
    
15. Distribute the rest of the peanut streusel evenly over the jelly layer.
    
16. Place the pan in the oven and bake for 25 minutes until the top starts to turn golden brown
17. Remove from the oven and let cool.
18. Remove the tart from the pan, transfer to a plate, cut, and serve.

Recipe Notes

*I used two 4” x 13” rectangular pans.

Like this Peanut Butter & Jelly Streusel Tart? Also, try some of these other peanut buttery treats: