Peanut Butter and Raspberry Toaster Tarts

Serves 6 tarts
submitted by: Katie Morford, MS, RD of Mom’s Kitchen Handbook


8 ounces homemade or store-bought pastry dough, ideally whole-wheat or whole-grain

Flour for rolling out the dough

3 tablespoons peanut butter or other nut or seed butter

1 tablespoon honey

1 cup frozen raspberries, defrosted

1 egg

1 tablespoon hemp or sesame seeds


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  1. Divide dough into 6 equal pieces and roll into smooth balls. Lightly coat your work surface with flour and roll out each ball into a circle that’s about 5-inches in diameter.
  1. Spread 2 teaspoons of peanut butter and ½ teaspoon honey over one-half of each circle, leaving about ⅓-inch border.
  1. Put the defrosted raspberries into a small bowl. Drain the juices from the raspberries (save for another use). Top the peanut butter with 1 tablespoon of raspberries on each pastry.
  1. Fold the top of the dough over the raspberry/peanut butter mixture so the edges meet and it forms a semi-circle. Use the tines of a fork to firmly press the edges together, forming a tight seal. If a little juice escapes, just dab it with a paper towel. Use a spatula to transfer the pastries to the baking sheet.
  1. Crack the egg into a small bowl and whisk vigorously to blend. Use a pastry brush to lightly coat each tart with the egg. Add a pinch of seeds on top.
  1. Bake until nicely brown, about 30 minutes.
  1. Let cool for 10 minutes before eating or store in a covered container in the fridge. Reheat in the oven or toaster oven, if desired. To freeze, wrap in plastic and store in a freezer bag. Defrost by reheating in a toaster or toaster oven.


Write a Review

Your email address will not be published. Required fields are marked *