Peanut Butter and Jelly Pop Tarts

Roll the pie crust 1/4 inch thick and cut into rectangles, about 2×3 inches. Use a ruler if necessary.

Place one rectangle on a lightly floured work surface, top with 1 teaspoon each of the peanut butter and preserves in the very center.

Lightly dip your index finger into a cup of water and “brush” the border of the dough around the filling with the water. This will allow the two sides of the rectangle to adhere to one another.

Top with another rectangular piece of pie dough. Take the tines of a fork and gently press down along the edges to adhere making sure the mixture stays inside the tart.

Using a fork or toothpick, poke a few small holes in the tops of the pastry to allow steam to escape.

Place the pop tarts on a parchment or Silpat lined baking sheet and bake for 18 minutes or until golden.