Apple Tart With Peanut Butter Frangipane Recipe - Los Angeles Times

Name: Apple Tart With Peanut Butter Frangipane Recipe - Los Angeles Times
Ingredients: 5 tablespoons light brown sugar, divided; 3 tablespoons unsalted butter, room temperature, plus 4 tablespoons, chilled; 1/3 cup smooth peanut butter; 1/2 teaspoon Kosher salt, divided; 2 large eggs, divided; 1 pound sweet-tart baking apples, such as Pink Lady or Honeycrisp (3 to 4); 2 teaspoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; All-purpose flour, for dusting; 1 package (14 ounces) all-butter puff pastry, preferably Dufour, thawed if frozen; 1 tablespoon turbinado sugar, such as Sugar in the Raw; 2 tablespoons granulated sugar; Vanilla ice cream, for serving

www.latimes.com

Warm and rich peanut butter makes a frangipane layer on the bottom of this simple puff pastry tart, layered with tart, crisp apple slices.

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Ingredients

5 tablespoons light brown sugar, divided
3 tablespoons unsalted butter, room temperature, plus 4 tablespoons, chilled
1/3 cup smooth peanut butter
1/2 teaspoon Kosher salt, divided
2 large eggs, divided
1 pound sweet-tart baking apples, such as Pink Lady or Honeycrisp (3 to 4)
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
All-purpose flour, for dusting
1 package (14 ounces) all-butter puff pastry, preferably Dufour, thawed if frozen
1 tablespoon turbinado sugar, such as Sugar in the Raw
2 tablespoons granulated sugar
Vanilla ice cream, for serving