The recipe for peanut butter and jam pies by Benjamina Ebuehi | Food

AAs sweet and savory combinations go, peanut butter and jelly (or jam) are some of the classics. I remember desperately wanting to copy the kids I saw on all the Nickelodeon shows 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 Tartlets

Preparation 20 mins
Coldness 3 hours +
To cook 30 minutes
Makes 12

For the pastry
200g plain flourplus a supplement for dusting
70g icing sugar
A pinch of salt
120g unsalted butter
plus extra for greasing
1 egg yolk

For filling
3 egg yolks
75g caster sugar
30g cornstarch
375ml milk
100g smooth peanut butter
130g unsalted butter
3 tablespoons grape jam
or raspberry or cherry jam
Chopped roasted peanuts

To make the batter, put the flour, sugar, salt and butter in a food processor and blend until 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.

Roll out the dough on a lightly floured surface, knead briefly to bring it together, then wrap and refrigerate for two hours or until firm.

Heat the oven to 200C (180C fan)/390F/Gas 6. Grease the holes in a cupcake tin 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 three additions, 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 you’re ready to assemble, whip the chilled peanut buttercream for about a minute to lighten it 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.

Michael M. Tomlin