strawberry peanut butter tart

When the going gets tough, the tough get...in the kitchen and cook like there's no tomorrow. What is it about the kitchen that is so cathartic? Nothing is as calming as kneading the living daylights out of some cinnamon roll dough or braising a pot of short ribs. Perhaps it's the idea of throwing all your frustrations into something tangible for a bit and having something to show for it when it's all said and done.

With that said...expect some serious dishes from me in the next week or so. It's time for me to knead out my frustrations. Yup, it happens every once in a while. Hey, at least I'm not taking my frustrations out with a bottle o' bourbon, high-stakes gambling, or expensive hookers. Wait...what? Anyway, cooking is a relatively harmless stress reliever. Plus, the upshot here is that I'll have lots of goodies to share with you lovely folks.

Anywho, that's all neither here nor there. What is here is a tart...because sometimes it's just fun to make something pretty. And tarts are always pretty. Sure, you could probably make this in a pie pan or standard 9x9" pan, but why would you do such a thing when you can make a tart? Now go tart it up folks. I'll be back soon with some serious, good for the soul food!

Strawberry Peanut Butter Tart

Ingredients:
12 Tbsp unsalted butter, softened
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup peanut butter
1/2 cup granulated sugar
3/4 cup confectioners' sugar
1 egg
1 tsp. vanilla extract
1/2 cup strawberry jam

Directions:
Preheat the over to 350. Generously butter a 9-inch fluted tart pan with a removable bottom.

Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined.

Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2-inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes.

Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.

Serves 10 to 12
Source: Food Network Magazine September 2011