Yummy peanut-butter tarts with a light strawberry glaze and a surprise burst of strawberry in the middle.
½ cup creamy peanut butter
½ cup butter, softened
1 package (18.25 ounces) yellow cake mix
⅔ cup water
1 package ready-made pie crusts
2 cups strawberry jam
⅓ cup frozen strawberries, thawed and drained
2½ cups powdered sugar
No nutrition information available
Preheat oven to 325°. Grease muffin pans, for a total of 24 muffin cups. Combine peanut butter and butter in a large bowl. Using an electric mixer, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the cake mix alternately with the water, stirring until just combined. Set aside.
Unroll the pie crusts. Using a round cutter or drinking glass, cut 24 dough circles to fit in the bottoms of the muffin cups. Re-roll scraps to get enough. Place 1 dough circle in the bottom of each cup. Top each dough circle with 1½ tablespoons of jam. Pour peanut butter cake batter over the jam to fill the cups ¾ full.
Bake at 325° for 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then remove to wire rack to cool completely.
While the tarts are cooling, make glaze. Puree the strawberries in a blender. Place the powdered sugar in a large bowl. Add the strawberry puree and whisk until smooth. Top the cooled tarts with the glaze. Allow to set for 10 minutes before serving.