Peanut Butter and Jam Bars

Ingredients:
113g butter, at room temperature
3/4 cup sugar
1/2 tsp. pure vanilla extract
1 egg
320g creamy peanut butter
1.5cup all-purpose flour
1/2 tsp baking powder
3/4 tsp. kosher salt
250g jam
1/4cup salted peanuts, coarsely chopped (optional)

Method:
1. Preheat the oven to 180C. Grease and flour/line with baking paper an 8" square pan.
2. In a large bowl, cream the butter and sugar on medium speed about 2 minutes.
3. Switch to low speed, add vanilla, egg, and peanut butter, and mix until all ingredients are combined.
4. Add in sifted flour+baking powder+salt. Mix just until combined.
5. Spread 2/3 of the dough into the prepared pan
6. Spread the jam evenly over the dough.
7. Drop small globs of the remaining dough evenly over the jam.
8. Sprinkle with chopped peanuts and bake for 50 minutes, until golden brown.
9. Cool and cut into bars.

WAITER THERE'S SOMETHING IN MY... PICNIC

ONION TARTS

Shortcrust Pastry
150g flour
90g chilled butter, cubed
2-3tbsp ice water

1. Rub butter into sifted flour until the mixture resembles bread crumbs
2. Add water gradually until the mixture begins to clump together, resembling beads
3. Form it into a ball, flatten into a disc, wrap in plastic wrap and refrigerate for 20minutes
4. Roll out the pastry into circles and line 4 tart pans
5. Cover with plastic wrap and refrigerate for another 20minutes
6. Line the pastry shell with baking paper, fill it with baking beads/uncooked rice and bake for 10minutes at 180C
7. Remove the weights and bake for another 10minutes
8. Cool completely

Filling
25g butter
2-4 onions
1tbsp Dijon mustard
2 eggs
83ml Sour cream
Grated cheese

1. Melt butter, add sliced onions, and cook it for 25minutes, covered.
2. Remove the cover and cook for another 10minutes until onions are soft and golden
3. Spread mustard on the cooled pastry shells
4. Divide the onion between the tins.
5. Beat eggs and sour cream together, and pour the mixture onto the onions
6. Sprinkle with cheese and bake for 35minutes

*Makes 4 small tarts


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