I love Peanut Butter (the smooth kind!) so when Skippy offered to send me a few pots of their peanut butter to test out I jumped at the chance. Skippy Peanut Butter is a popular brand in the US but is about to start shipping into the UK so we should start seeing it in our supermarkets soon.
Instead of just eating it on toast like I usually do I decided to work on some tasty recipes using it instead. Ive made fudge and cupcakes in the past so knew I wanted to try something a bit different, thats when I landed on the idea of a peanut butter and strawberry tart recipe. Salty peanut butter goes really well with the sweet taste of strawberries so I knew the combination would work well. This recipe is easy to make and you get a super tasty thick, sticky tart which reminds me of peanut butter cookies! Its quite sweet so you won’t be able to eat a lot in one go, but it is sure to be a hit with the whole family.
Peanut Butter and Strawberry Tart Recipe
Ingredients
- 12 tablespoons unsalted butter (plus some to grease your tin)
- 2 1/4 cups 315g plain white flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup approx 225ml peanut butter (I used Skippy Creamy)
- 1/2 cup 110g granulated sugar
- 3/4 cup 150g caster sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 cup approx 110g strawberry jam
- 1/2 cup 100g chocolate chips
Instructions
- Preheat oven to 180C (350F or Gas Mark 4)
- Heavily grease your springform pan with butter (8-10inch works best)
- Beat/whisk together the peanut butter, both sugars, butter and vanilla extract until smooth (I used a mixer with a whisk attachment)
- Add the egg to the mixture and beat till combined
- Add the chocolate chips, salt and baking powder, then gradually add the flour, mixing until you get a sticky dough mixture (if your using a mixer change to a paddle beater at this point, it will combine quickly so keep an eye on it. Remove the bowl from the mixer scrap down the sides of the bowl and mix the last using a wooden spoon until its all combined)
- Use 1/2 of the dough to fill the bottom of the pan, pressing it gently into the edges of the pan (it is sticky so take your time)
- Add the jam to the centre of the tart and spread it outwards to cover the base, leaving a 1/2 inch gap around the edges
- Use the last of the dough to cover the jam. You may find it easiest to start at the edges creating a 'crust' all the way round then use the remainder of dough to fill the centre of the tart.
- Pop it in the oven for 45-55 minutes. The tart will rise a little and become golden brown on top when done.
- Place it on a cooling rack and leave it cool for 5-10 minutes before popping the base out of the pan.
- Eat it warm or cold, topped with cream
