Directions

1. Heat oven to 425 F.
2. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half so that you end up with two squares. Transfer the pastry to rimmed baking sheet lined with parchment paper. Repeat the same process with the second puff pastry.
3. Using a Spatula Spreader, spread 2 tablespoons of almond butter in the center of each pastry half to cover approximately 4-5 inches in a round pattern. Then spread 2 tablespoons of apple butter over the top of the almond butter. Layer the apples over the top of the butters and top with almonds. Place sliced butter over the fruit of both pastries. Sprinkle lightly with sugar.
4. Beat egg and water in a small bowl, then brush pastry edges with egg wash. Fold edges around apples, pressing lightly to seal and leave the center open. Brush outside of pastry with egg wash and sprinkle with sugar. Chill in freezer for 10 minutes.
5. Bake tarts until the puff pastry is golden, 15–20 minutes. Reduce oven temperature to 350 F and continue baking until pastry is a deep golden brown and apples are tender, 20–25 minutes.
6. Serve dusted with powdered sugar.
7. Store uncovered at room temperature.