Thaw pie crust and roll flat. Using a knife, trim four rectangles out of the crust, approximately 3 inches wide by 4 inches tall. On one rectangle, spread the Creamy Nut Butter in the center, leaving approximately a half inch on each side. On another rectangle, spread the Bonne Maman Strawberry Preserves in the center, leaving the same amount of space around the edges.
Top each base with one of the other rectangles, crimping the edges together with the tines of a fork. Slice vents into the top of the tart or poke repeatedly with fork to allow steam to escape.
Preheat your oven or toaster oven to 350º and refrigerate tarts for approximately thirty minutes.
Remove tarts from refrigerator and apply egg wash to the tops of the tarts using a pastry brush.
Bake for 30-35 minutes, or until they’re lightly golden brown. Enjoy! This recipe scales up easily and can be adapted to use your own favorite homemade pastry crust.