Peanut Butter & Jelly Breakfast Tarts

Start your day off with a tasty lunchtime classic turned into a breakfast pastry!

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Prep: 25 minutes   Bake: 25 minutes   Serves: 6


  • 1 package (14.1 ounces) refrigerated pie crusts
  • All-purpose flour for dusting
  • ½ cup creamy peanut butter
  • ¼ cup raspberry fruit spread
  • 1 large egg
  • ½ cup powdered sugar
  • 1 tablespoon whole milk
  • 1 tablespoon finely crushed honey graham crackers


  1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs.
  2. Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 1 heaping tablespoon peanut butter and 2 teaspoons preserves in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.
  3. In small bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top of each tart; bake 25 minutes or until golden brown. Makes 6 tarts.
  4. In small bowl, whisk sugar and milk; carefully spread over tarts and sprinkle with graham cracker crumbs.

Approximate nutritional values per serving (1 tart): 407 Calories, 23g Fat (7g Saturated), 26mg Cholesterol, 355mg Sodium, 48g Carbohydrates, 1g Fiber, 20g Sugars, 7g Protein