Peanut Butter and Jelly Breakfast Tarts

What could be more fun and delicious than homemade Pop Tarts! This recipe for peanut butter and jelly breakfast tarts is an all-natural version that is also dairy-free and vegan.

Every bite of delicate, flaky pastry contains peanut butter and jelly filling and is topped with a fruity icing. A definite indulgence!

And of course if peanuts and tree nuts are a no go for your family or at your kid’s school, simply swap in in sunflower seed butter or another favorite nut-free alternative.

This recipe for peanut butter and jelly breakfast tarts was a winner in the PB My Way contest, and shared with us by Southern Peanut Growers.

Special Diet Notes & Options: Peanut Butter and Jelly Breakfast Tarts

By ingredients, this recipe is dairy-free / non-dairy, egg-free, tree nut-free, optionally soy-free, vegan, and vegetarian. To keep them soy-free, make sure you use a dairy-free, soy-free shortening, and choose a soy-free milk alternative.

Need peanut-free peanut butter and jelly breakfast tarts? Simply substitute sunflower seed butter or your favorite nutty alternative for the peanut butter.

Peanut Butter and Jelly Breakfast Tarts

 

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Prep time

30 mins

Cook time

14 mins

Total time

44 mins

 

Author: Susan M.

Serves: 8 tarts

Ingredients

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

Instructions

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.

Notes

This pastry is very delicate, but user-friendly. Freeze tarts up to one month and defrost at room temperature before serving.

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