Grease and flour a 10” round tart pan.* The tart pans with the lift-off bottom are best.

Cut the butter into small pieces

Whisk together the all-purpose flour, ground and chopped peanuts, sugar in a bowl.

Beat the eggs in a small separate bowl and add to the streusel mix.

Add the butter and use a fork, or easier, the dough hook of your mixer to knead everything together to form streusel.

Separate out 1/3 of the mixture and press it into the pan to create the crust. I used a kitchen scale to measure.

Place the pan and the remaining streusel in the refrigerator and chill for 30 minutes.

Preheat the oven to 350 degrees F.

Add the peanut butter and jelly to separate microwave-safe bowls

Microwave on high for 30 -seconds. Whisk the jelly until smooth.

Remove the crust from the refrigerator.

Evenly sprinkle the breadcrumbs over the bottom of the shell.

Gently layer in the warm peanut butter spreading it completely into the shell.

Carefully spread the grape jelly on top. It’s ok if it swirls a bit.

Distribute the rest of the peanut streusel evenly over the jelly layer.

Place the pan in the oven and bake for 25 minutes until the top starts to turn golden brown

Remove from the oven and let cool.

Remove the tart from the pan, transfer to a plate, cut, and serve.