Peanuts Jelly Tarts

Name: Peanuts Jelly Tarts
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 300 g + some flour; 75 g Sugar; 7-10 Tbsp Salt; 200 g + some cold butter; 7-10 Tbsp Cling film; 400 g Currants; 1 TABLESPOON Currant Jelly; 1 TEASPOON Sugar; 1 jar (350 g) Peanut Butter

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

300 g + some flour
75 g Sugar
7-10 Tbsp Salt
200 g + some cold butter
7-10 Tbsp Cling film
400 g Currants
1 TABLESPOON Currant Jelly
1 TEASPOON Sugar
1 jar (350 g) Peanut Butter

Directions

1
Prepare the basic dough (see recipe "One dough for all") and chill for about 1 hour. Grease eight tartlet moulds with lifting base (each approx. 10 cm Ø).
2
Wash the currants, drain them and remove them from the panicles with a fork.
3
Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out 8 circles (each approx. 12 cm Ø), kneading the dough residues briefly and rolling them out again and again. Line the tins with dough circles, pressing the edges of the tins.
4
Prick floors more often with a fork. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
5
Warm the jelly. Mix with berries and sugar. Warm peanut butter slightly and spread on the dough bases. Spread the berries on top. Bake in a hot oven for about 20 minutes. Remove, let cool and carefully lift out of the tins while still warm.