Peanut Butter & Jelly Breakfast Tarts

Peanut butter & jelly is always a classic favorite! Instead of sandwich for lunch, how about breakfast? Using ready-to-bake pie crust and just a few other ingredients, this is sure to keep the pickiest kids (and adults) happy!
3.09 from 34 votes
Prep Time 25 mins
Bake Time 25 mins
Total Time 50 mins
Course Breakfast, Brunch, Lunch
Servings 6 people
Calories 407 kcal


  • Large baking pan
  • Parchment paper
  • Knife
  • Rolling Pin
  • Tablespon
  • Teaspoon
  • Fork
  • Small bowls (2)
  • Whisk
  • Pastry brush



  • Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs.
  • 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.
  • 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.
  • In small bowl, whisk sugar and milk; carefully spread over tarts and sprinkle with graham cracker crumbs.



  • Substitute peanut butter with iO organic almond butter.
  • Substitute the raspberry fruit spread with any our delicious iO organic fruit spreads
  • Want to add a little more sweetness? Sprinkle the tops with turbinado sugar. This also adds an extra little crunch. 


Serving: 1tartCalories: 407kcalCarbohydrates: 48gProtein: 7gFat: 23gSaturated Fat: 7gCholesterol: 26mgSodium: 355mgFiber: 1gSugar: 20g
Keyword Baking, Easy Recipes, Family Friendly, Jelly, Kid Friendly, Peanut Butter, Quick Recipes
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