PEANUT BUTTER COOKIE TART CRUST November 15, 2017 14:07
PEANUT BUTTER COOKIE TART CRUST
½ Cup White Flour
½ tsp Baking Soda
¼ Cup Brown Sugar
2 Tbsp White Sugar
4 Tbsp Butter, cut into 1” cubes
½ Cup Smooth Peanut Butter, room temperature
½ Large Egg (beat before measuring) About 1 ½ Tbsp
¼ tsp Vanilla Extract
Whisk together the flour, baking soda, and salt. In the food processor, process the sugars for several minutes, or until very fine. With the motor running add the butter. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla, process until incorporated. Scrape the sides of the bowl then add the flour mixture. Pulse until just combined.
Scrape the dough into a bowl and refrigerate for at least an hour or overnight. Roll out the dough between two parchment sheets until it is between 1/16” and 1/8” thick. Remove one side and press into a pie pan or tart shell. If dough softens return the fridge, if dough tears press it together or use some of the scraps to fill the empty spaces. Cover and refrigerate for at least 1 hour.
Bake the crust in a preheated 375 oven for 10 -12 minutes or until golden brown. (It will puff at first and then settle towards the end of baking.) Cool on a wire rack.