Apple and Nut-Butter Puff Pastry Tarts
Elegant puff pastry tarts featuring layers of nut butter and apple butter topped with fresh apple slices and crunchy nuts. These flaky, sweet-savory tarts combine the comfort of baked apples with the richness of nut butter.
Ingredients
- •1 sheet frozen puff pastry
- •¼ cup all-purpose flour
- •4 tablespoons peanut or other nut butter
- •4 tablespoons apple butter
- •1 pound firm baking apples
- •¼ cup chopped salted roasted peanuts
- •2 tablespoons unsalted butter
- •2 tablespoons sugar
- •1 large egg
Cooking Instructions
- 1.
Preheat oven to 425°F. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a parchment-lined rimmed baking sheet; prick with a fork in several places. Using a small offset spatula, spread 2 Tbsp. peanut butter in the center of each half to make a 5" round, then spread 2 Tbsp. apple butter over top of each nut-butter round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.
15 min
- 2.
Beat egg and 1 tsp. water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.
15 min
- 3.
Bake tarts until puff pastry is golden, 15-20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and apples are tender, 20-25 minutes.
45 min
- 4.
Tarts can be baked 6 hours ahead. Store uncovered at room temperature.
