Peanut Butter and Jelly Breakfast Tarts
Prep time
Cook time
Total time
Serves: 8 tarts
Peanut Butter and Jelly Breakfast Tarts
  • 2 cups all-purpose flour, plus more for rolling
  • ½ cup whole wheat pastry flour
  • 6 tablespoons sugar
  • 1 teaspoon sea salt
  • ⅔ cup non-hydrogenated shortening (such as Spectrum)
  • 6 tablespoons peanut butter + 4 heaping teaspoons for filling
  • ½ cup cold water
  • 5 tablespoons jam (such as strawberry)
Jam Drizzle Option
  • ½ cup powdered confectioners' sugar
  • 1 tablespoon jam
  • 1 tablespoon plain or vanilla dairy-free milk alternative
Strawberry Drizzle Option
  • ½ cup powdered sugar
  • ¼ teaspoon strawberry extract, optional
  • 1 tablespoon plain or vanilla dairy-free milk alternative
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl mix together flours, sugar and sea salt. Using a pastry cutter or fork, cut-in the shortening and peanut butter, until the mixture resembles small peas. Drizzle with cold water until the mixture is moist and holds together. Roll the dough out on a floured surface to approximately 1/16-inch thickness.
  3. Using a 3x5-inch index card for a template, cut the dough into sixteen 3-by-5-inch shapes, re-rolling if needed.
  4. In the middle of eight rectangles, smear ½ heaping teaspoon peanut butter and heaping teaspoon of jam on top. Be careful not to go to the edges. Using your fingers, wet the edges with water and place another piece of pastry on top. Press all sides well, and use a fork to press all edges to secure. Using the fork, gently poke the tops in four places so steam can escape.
  5. Place the tarts about an inch apart on the prepared baking sheet. Bake for 13–14 minutes, or until starting to brown around edges.
  6. Remove the tarts to a wire and let cool completely.
  7. Whisk the ingredients for your drizzle of choice in small bowl until smooth. Drizzle over cooled tarts.
This pastry is very delicate, but user-friendly. Freeze tarts up to one month and defrost at room temperature before serving.
Recipe by Go Dairy Free at