Benjamina Ebuehi's Recipe for Peanut Butter and Jam Pies | The perfect place
When it comes to sweet and savory combinations, peanut butter and jelly (or jam) are among the classics. I remember desperately wanting to copy the kids I saw on every Nickelodeon show and make PB&J sandwiches after school. The bread had to be thick and white, the peanut butter creamy and the jam generous. These pies are a fun spin on the popular pairing, with rich peanut buttercream and a dollop of jam - ideally grape jam, if you can find it, but raspberry or cherry are also a treat.
Peanut butter and jam tartletsPreparation 20 minRefrigeration 3 h +Cooking 30 minFor 12
For the dough200g plain flour, plus extra for dusting70g icing sugar A pinch of salt120g unsalted butter plus extra for fat1 egg yolk
For the filling3 egg yolks75g caster sugar30g cornstarch375ml milk100g smooth peanut butter130g unsalted butter3 tbsp grape jam, or raspberry or cherry jamChopped roasted peanuts, to garnish
To make the dough, add the flour , sugar, salt and butter in a food processor and pulse until smooth. be fine. Add the egg yolk and two tablespoons of cold water and pulse briefly until the mixture begins to clump together; if it looks really dry, add another tablespoon of water.
Turn the dough out onto a lightly floured surface, knead briefly to bring it together, then roll it up and chill in the fridge for two hours, or until firm.
Heat oven to 200C (180C fan)/390F/Gas 6. Grease the holes of a cupcake tray with melted butter and dust lightly with flour. Roll out the dough to about 3mm thick and use a cookie cutter about 2cm wider than a cupcake hole to cut out 12 circles. Line the cases with parchment paper and fill them with dried beans or uncooked rice. Blind bake for 20 minutes, remove the paper and beans, then bake for another 7 to 10 minutes, until the base is golden brown.
To make the filling , whisk the egg yolks , sugar and cornstarch until smooth. Heat the milk in a small saucepan until steaming. Pour hot milk over egg mixture in thirds, beating to combine after each addition. Return everything to the saucepan and heat gently, stirring often, until the cream thickens enough to coat the back of a spoon. Remove from heat and whisk in peanut butter until smooth. Stir in the butter until melted, then pour the custard into a clean bowl. Put cling film on the surface and let cool to room temperature. Chill in the refrigerator for three to four hours, until completely cold.
When ready to assemble, whip the chilled peanut butter cream for about a minute to lighten it up and remove any lumps. Fill each pie shell with the cream, make a small dip in the middle and fill it with half a teaspoon of jam. Garnish with some crushed peanuts before serving.
When it comes to sweet and savory combinations, peanut butter and jelly (or jam) are among the classics. I remember desperately wanting to copy the kids I saw on every Nickelodeon show and make PB&J sandwiches after school. The bread had to be thick and white, the peanut butter creamy and the jam generous. These pies are a fun spin on the popular pairing, with rich peanut buttercream and a dollop of jam - ideally grape jam, if you can find it, but raspberry or cherry are also a treat.
Peanut butter and jam tartletsPreparation 20 minRefrigeration 3 h +Cooking 30 minFor 12
For the dough200g plain flour, plus extra for dusting70g icing sugar A pinch of salt120g unsalted butter plus extra for fat1 egg yolk
For the filling3 egg yolks75g caster sugar30g cornstarch375ml milk100g smooth peanut butter130g unsalted butter3 tbsp grape jam, or raspberry or cherry jamChopped roasted peanuts, to garnish
To make the dough, add the flour , sugar, salt and butter in a food processor and pulse until smooth. be fine. Add the egg yolk and two tablespoons of cold water and pulse briefly until the mixture begins to clump together; if it looks really dry, add another tablespoon of water.
Turn the dough out onto a lightly floured surface, knead briefly to bring it together, then roll it up and chill in the fridge for two hours, or until firm.
Heat oven to 200C (180C fan)/390F/Gas 6. Grease the holes of a cupcake tray with melted butter and dust lightly with flour. Roll out the dough to about 3mm thick and use a cookie cutter about 2cm wider than a cupcake hole to cut out 12 circles. Line the cases with parchment paper and fill them with dried beans or uncooked rice. Blind bake for 20 minutes, remove the paper and beans, then bake for another 7 to 10 minutes, until the base is golden brown.
To make the filling , whisk the egg yolks , sugar and cornstarch until smooth. Heat the milk in a small saucepan until steaming. Pour hot milk over egg mixture in thirds, beating to combine after each addition. Return everything to the saucepan and heat gently, stirring often, until the cream thickens enough to coat the back of a spoon. Remove from heat and whisk in peanut butter until smooth. Stir in the butter until melted, then pour the custard into a clean bowl. Put cling film on the surface and let cool to room temperature. Chill in the refrigerator for three to four hours, until completely cold.
When ready to assemble, whip the chilled peanut butter cream for about a minute to lighten it up and remove any lumps. Fill each pie shell with the cream, make a small dip in the middle and fill it with half a teaspoon of jam. Garnish with some crushed peanuts before serving.
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