Peanut Butter Apple Tart

Peanut Butter Apple TartThe other day, I had some apples I needed to use up. Incidentally, needing to use up ingredients is how many of my favorite recipes are born. Anyway, I wanted to make a dessert with the apples, and I happened to have some frozen pie dough in the freezer. I’ve never been a pie baker. I love to cook and bake, but pies are just something I’ve never really gotten into. Maybe someday, but until then, I’ll leave that up to my mother in law.

So, considering I’m not a pie baker per se, I thought a tart would be the way to go. Some people call it a galette, but any which way you look at it, it’s a fancy name for a rustic (read: easy) pie. When I think of apples, I think of peanut butter. I have an unabashed love affair with peanut butter (and almond butter, and chasew butter…). It’s so versatile, yummy, and full of protein too. So, an apple and peanut butter galette? Don’t mind if I do! I also thought I’d need a little sweetness, so I brought a little honey to the game since it’s my sweetener of choice. And finally, a sprinkle of cinnamon for added flavor and warmth. I love cinnamon, so I used a lot.

Peanut Butter Apple Tart

I used Golden Delicious apples for this because that’s what I had. You can use whatever kind you like or have on hand. A lot of people like to bake with Granny Smith because of the tartness. There is no sugar in this, only a drizzle of honey on top, so it’s not exceptionally sweet to begin with. You could also switch up the peanut butter for any nut butter you like. I also like to egg wash the crust so it gets beautifully brown.

Peanut Butter Apple TartPeanut Butter Apple Tart

This is turned out even better than I expected! I’ve made it multiple times now, and I’m going to keep on making it! It’s easy to forget the peanut butter is there because you can’t really see it under the apples, so it’s a flavorful surprise! It adds a really special element to compliment the apples and keeps the galette from being one-note sweet. If you are a fan of apples and peanut butter, you will love this peanut butter apple tart. It’s easy enough to make when you’re short on time, but impressive enough for entertaining!

Peanut Butter Apple Tart

Peanut Butter Apple Tart

  • 1 frozen pie dough, thawed
  • ⅓ cup of peanut butter (I use Skippy Natural)
  • 2-4 apples (whatever kind you like or have on hand), peeled and cut into about ⅛ inch slices
  • about 1 Tablespoon of honey
  • 1-2 teaspoons of cinnamon
  • 1 egg, beaten


Preheat oven to 350 degrees.

Place a silicon baking mat or parchment paper onto a baking sheet. Unroll pie dough onto the silicon mat and make sure there are no creases or breaks. If there are, just use your fingers to smooth them out or press the dough back together.

Next, spread the peanut butter onto the pie dough, leaving about an inch to an inch and a half around the edge of the dough. I like to use a rubber spatula for this. It should be a pretty thin layer of peanut butter. You can adjust the amount to be more or less if need be.

Then start arranging your apples onto the peanut butter. I like to start on the outside and make a spiral, slightly overlapping the apples. Once you go all of the way around the outside, start a new spiral inside the first one, going the opposite direction. For the middle, you can arrange the in a pretty flower or design, or just dump a few slices in there to fill it in.

Drizzle honey over top of the apples. I use maybe about a tablespoon for this, but I don’t measure. Then, sprinkle cinnamon on top of that. Again, I don’t measure. Just sprinkle as much as you think you’ll like.

Fold the edges of the dough toward the center in approximately one and a half inch sections, pressing to seal. Work all of the way around the dough until it is all folded over. Use a pastry brush to brush the beaten egg on the exposed dough.

Bake for 30-40 minutes, until crust is golden brown.

I recommend serving warm with ice cream. It’s to-die-for with salted caramel ice cream, if that’s your thing. 😉

Peanut Butter Apple Tart

Leave a Reply