This recipe is inspired by the French apple tarte tatin dessert. The use of store-bought, frozen puff pastry cuts down on prep and makes the dish more approachable.

This recipe is inspired by the French apple tarte tatin dessert. The use of store-bought, frozen puff pastry cuts down on prep and makes the dish more approachable.


  • 1 store-bought all-butter puff pastry crust (8oz), thawed
  • ¼ cup smooth peanut butter
  • 4 Honeycrisp apples, peeled, cored, sliced ¼” thick
  • ½ cup+ 2 Tbsp white granulated sugar
  • ½ tsp ground cinnamon
  • 4 Tbsp water
  • ¼ tsp kosher salt
  • 5 Tbsp salted butter
  • Juice of 1 Lemon
  • Vanilla ice cream, to accompany tart
  • ¼ cup toasted and chopped peanuts
  • tsp white granulated sugar


  • Begin by preparing your puff pastry crust with peanut butter.
  • Locate a plate that is slightly larger in size than the 10-12” cast iron pan or oven-safe skillet that you will be baking with later.
  • Place the puff pastry crust out on your surface.
  • Place the plate on the puff pastry crust and use a knife to cut the puff pastry crust in a circular shape by cutting around the edges of the plate.
  • Remove the excess trimmed puff pastry.
  • Place ¼ cup peanut butter in microwave safe bowl.
  • Heat briefly until the peanut butter is warm and more easily spreadable.
  • Spread a thin layer of the peanut butter in the center of the circle of puff pastry, leaving 1” of exterior of the puff pastry without any peanut butter.
  • Place the circle of puff pastry in the fridge to allow the peanut butter and crust to cool.
  • Preheat oven to 375F.
  • In a saute pan, sprinkle the white granulated sugar evenly over the surface of the pan.
  • Sprinkle 4 Tbsp water evenly over the top of the sugar.
  • Turn the heat to medium low, and patiently wait for your sugar to heat up and turn from white to translucent to golden and amber.
  • This whole process can take roughly 10 minutes.
  • As the sugar slowly heats, gently swirl the pan (avoid stirring) to encourage even browning.
  • When large slow bubbles have formed across the surface of the caramel and you have reached the desired amber color, remove the sugar from the heat.
  • Stir in the 5 Tbsp salted butter and ¼ tsp kosher salt until the butter has melted.
  • Pour this caramel mixture into the bottom of a well-buttered 10-12” cast iron pan (or stainless-steel oven-proof saute pan with high sides), and distribute caramel evenly across the bottom of the pan.
  • Prepare your apples by removing the peel, cutting into quarters, and removing the core from each quarter.
  • Slice these remaining cored apple sections into ¼” slices.
  • Carefully lay the apples in an overlapping pattern in the saute pan, on top of the caramel.
  • Continue to lay the layered apple slices until you have filled up the cast iron or saute pan about 80% of the way full.
  • Avoid overfilling the pan at this stage, as it will leak juices during baking if filled too high.
  • Remove the peanut butter puff pastry from the fridge.
  • Carefully invert the puff pastry that has been spread with peanut butter over the top of your apples.
  • Tuck the excess edges of the puff pastry down between the apples and the pan.
  • Gently poke holes in the top of the puff pastry with a fork.
  • Bake at 375F for 20 minutes.
  • While the tart is baking, gently toast the whole peanuts in a small dry saute pan and remove from heat.
  • Toss toasted peanuts with 2 tsp white granulated sugar and allow to cool.
  • Chop peanuts and reserve for use later as garnish.
  • Lower heat in the oven that is cooking the tart to 350F and continue to bake for an additional 20-30 minutes, or until puff pastry crust is perfectly golden-brown on top.
  • Remove tart from oven.
  • Allow to rest at room temperature for roughly 30 minutes.
  • When the tart has cooled, use a knife to loosen the edges of the tart from the saute pan.
  • Place a rimmed serving plate that is slightly larger than the saute pan on top of the saute pan, and confidently invert the tarte onto the plate.
  • Carefully lift the saute pan off the tart.
  • If any of the apples are stuck to the pan after inverting, remove these and place them back on top of the tart.
  • Serve with vanilla ice cream and toasted chopped peanuts.


It helps to keep a baking tray on a rack below the tarte while it bakes, just in case you have any spillage.
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