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Old 02-01-2005, 11:59 AM   #1
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Toffee Apple Tart Rustica

Toffee Apple Tart Rustica


Ingredients:

1 refrigerated pie crust, softened as directed on the package
4 cups thinly sliced, peeled apples (about 4 medium apples)
¾ cup English toffee baking bits
2 tablespoons plus 1 teaspoon sugar (divided use)
2 tablespoons flour
2 tablespoons heavy whipping cream

Directions:

Preheat oven to 425 F. Unroll crust and place on a large ungreased cookie sheet. (Line cookie sheet with parchment paper to make the tart release more easily.)

In a large bowl, combine apples, toffee bits, 2 tablespoons sugar and the flour; mix well.

Spoon apple mixture evenly onto crust to within 2 inches of edge. Fold edge of crust over apples, pleating to fit. Drizzle whipping cream over apples in center.

Brush crust edges with water; sprinkle with 1 teaspoon sugar.

Bake 20 minutes. Reduce oven temperature to 350 F. Bake 5 to 13 minutes longer, or until crust is deep golden brown and apples are tender. Immediately run spatula or pancake turner under crust to loosen; place on wire rack. Serve warm or cool. Store in refrigerator. Makes 8 servings.

PER SERVING: Cal 375 Fat 20 g (10 g sat

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Old 02-01-2005, 12:28 PM   #2
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Since I am the worst baker in the world I'll ask. Would you use a tart apple or a red baking apple. This looks really good!!!!
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Old 02-02-2005, 01:53 PM   #3
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Elf, I always use granny smith apples in my baking. They have such a good blend of sweet-tart to them to begin with, they seem to work well in any recipe. Another option, if you want a red skinned, would be braeburn (sp?).
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Old 02-02-2005, 01:56 PM   #4
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Thanks PA - Granny Smith are my favorite of all!!! My next favorite is... dang, I forgot!! :roll:
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