Peanut Butter and Raspberry Toaster Tarts
I developed this recipe in collaboration with the Red Raspberry Council
In June controversy erupted on Twitter. Don’t worry, it didn’t involve the president or the Russians or anyone related to the “me too” movement. It had to do with the best way to make a peanut butter and jelly sandwich. It all started with a single Tweet from a woman seeking the “proper” method, which led to over 8000 retweets and hundreds of comments that demonstrated a deep divide over how the job is best done.
Even though I do have an opinion on the matter, I’ve never been one for controversy. So I decided to steer clear of the sandwich debate and offer my own back-to-school spin on the PB&J: Peanut Butter and Raspberry Toaster Tarts.
How cute are these?
They’re basically hand-held pies that you can make ahead, freeze, and reheat for breakfast or lunch. Think of them as a super wholesome Pop Tart.
You start with homemade or store-bought pastry dough (I used whole-wheat pie dough from the freezer section of the market). After rolling out little balls of dough, you fill them with peanut butter, a drizzle of honey, and defrosted red raspberries.
With just a few simple ingredients, these make a nourishing and fun addition to a school lunch. They’re also a terrific grab-and-go breakfast. Frankly, my kids would happily eat them any time of day.
The peanut butter adds healthy fats and protein, which means they’re plenty filling. The red raspberries add bright color, tangy flavor, vitamin C, and antioxidants. And just 1/2 teaspoon of honey is all that’s needed for each little pie to be just sweet enough.
My recommendation? Stay off Twitter and make these tarts.