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
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
