Apple and Nut-Butter Puff Pastry Tarts

Ingredients

• 1 sheet frozen puff pasty, thawed
• All-purpose flour (for surface)
• 4 tablespoons peanut or other nut butter
• 4 tablespoons apple butter
• 1 pound firm baking apples (about 2 large), peeled, cored, sliced into 1/2-inch wedges
• 1/4 cup chopped salted, roasted peanuts or other nut
• 2 tablespoons unsalted butter, cut into pieces
• Sugar (for sprinkling)
• 1 large egg

Steps

1. Heat the oven to 425°F. On a lightly floured work surface, roll the puff pastry into a long rectangle and cut across it in half, making nearly square halves. Move them to a rimmed baking sheet lined with parchment and pierce each in several places with a fork. With a small offset spatula, spread 2 Tbsp. peanut butter in the middle of each half, forming a 5" circle; cover each nut-butter circle with 2 Tbsp. apple butter. Heap the apples in the middle of each pastry and scatter peanuts on top. Place the butter pieces over the fruit and sprinkle it with sugar.
2. In a small bowl, beat the egg with 1 tsp. water. Brush this wash onto the pastry, then bring the edges up around the apples while keeping the middle uncovered. Press lightly along those folded edges to seal them. Apply egg wash to the pastry's outside and sprinkle on additional sugar. Chill in the freezer for 10 minutes.
3. Bake for 15–20 minutes, until the puff pastry is golden. Lower the oven to 350°F and bake another 20–25 minutes, until the apples are tender and the pastry has become deep golden brown.
4. You may bake the tarts 6 hours in advance; keep them at room temperature without a cover.