The popular combination of peanut butter and jelly provides the filling for this sensational torte recipe. A lattice pastry design makes this a holiday-worthy dessert.

Source: Family Circle

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Recipe Summary

prep:
25 mins
bake:
35 mins
bake:
15 mins
total:
1 hr 15 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Coat a 15-1/2 x 10-1/2 x 1-inch jelly roll pan with nonstick cooking spray.

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  • Blend flour and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add peanut butter; quickly work into mixture. Stir in sugar, egg and egg yolk. Add peanuts; mix well. Divide dough in half; form into 2 discs.

  • Press half of the dough evenly into bottom and up sides of prepared pan. Bake at 400°F for 15 minutes.

  • Roll remaining dough between 2 sheets of parchment or waxed paper to a 1/4-inch thickness. Put on a baking sheet; freeze for 15 minutes.

  • Reduce oven temperature to 350°F. Spread jam over baked dough. Remove top piece of paper from chilled dough. Cut into 1 inch strips. Arrange in lattice pattern atop jam. Press ends of strips to edge.

  • Brush egg wash over pastry. Sprinkle nuts around edge. Bake at 350°F for 35 minutes. Cool on rack.

Nutrition Facts

298 calories; fat 15g; cholesterol 37mg; saturated fat 5g; carbohydrates 39g; insoluble fiber 2g; protein 6g; sodium 155mg.
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