In the bowl of a stand mixer, beat together the butter, peanut butter, white sugar, and brown sugar until light and fluffy. Add in the vanilla and heavy cream.

Mix in the flour and salt until a dough forms.

Turn dough onto a clean work surface, form into a flat disc, and wrap in plastic wrap. Refrigerate for about 1 hour.

When ready to bake, preheat oven to 350F and grab a tart pan.

Unwrap your prepared dough, grab about ⅔ of it, and place it on a large piece of wax paper.

Using a rolling pin, roll out the dough on top of the wax paper to about ½" thickness until it's slightly bigger than your tart pan.

Place your tart pan, upside-down, on top of the rolled out dough, and using the wax paper to help, invert the dough into the pan. Press the dough into the pan and up the sides. If some pieces break off, simply press them back together!

Using a fork, prick the surface of the dough all over. Next, spread the Welch's Chia Concord Grape Fruit Spread evenly over the surface.

Knead the leftover dough back together, and use it to decorate the top of the crostata with lattice or cut out cookie shapes.

In a small bowl, beat 1 egg. Using a pastry brush, lightly brush the surface of the dough, and sprinkle with the turbinado sugar.

Bake in preheated oven for 40-45 minutes, until the surface is golden brown and crisp, and the fruit spread is bubbling.

Let cool slightly before cutting, and enjoy!