No offense to the devotees of packaged pastries, but nothing says love like these homemade “popped art” beauties. Make these jammy PB&J Pastry Tarts for your sweetie this Valentine's Day. It’s also ok to just call it Wednesday.
INGREDIENTS
- 1 package premade pie dough (usually contains 2 sheets of dough)
- 4 Tbsp Big Spoon Roasters nut butter(s) of choice – we chose Peanut Butter with Wildflower Honey
- 2-3 Tbsp Jam of choice (check out our Featured Jam series!)
- 1 cup Confectioner’s sugar (+ extra if needed)
- ½ tsp Vanilla extract
- 1 ½ tsp Plant milk of choice
- Sprinkles
PREPARATION
- Roll out the pie dough to be roughly 12 inches long and 10 inches wide. If it’s circular, trim the excess to form a 10”x12” rectangle. Repeat with the other sheet of dough.
- Cut each sheet of dough into 6 equal rectangles.
- In the middle of 6 rectangles (1 total sheet of dough), dollop about 2 teaspoons of nut butter and 1-1 ½ teaspoon(s) of jam.
- Using a pastry brush, brush water around the edges of the filled rectangles.
- Top each filled rectangle with another piece of dough and use a fork to crimp and seal the edges.
- Bake in a 400F oven for 15 minutes or until golden brown.
- Remove from the oven and let cool completely.
- Mix 1 cup confectioner’s sugar with ½ tsp vanilla extract and 1 ½ tsp of plant milk. Add food coloring if desired. Add extra confectioner’s sugar if your icing is too runny.
- Spread icing on the top of each pastry and top with sprinkles.
Enjoy!