Prep 15 mins
Cook 30 mins
This recipe was given to me by a friend in Dallas, TX. It is delicious and makes a most impressive presentation.
- Preheat oven to 425 degrees.
- Line a large cookie sheet with parchment paper, press out fold lines on crust and place on paper.
- In a large bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and mix well.
- Spoon apple mixture evenly onto crust to within 2 inches of the edge.
- Fold edge of crust over apples, pleating to fit; drizzle the cream over apples; brush edges of crust with water and sprinkle with sugar.
- Bake for 20 minutes, then reduce temperature to 350 degrees; continue to bake 5 to 10 minutes longer or until crust is deep golden brown and apples are tender.
- Remove from oven and immediately run spatula under crust to loosen and move to wire rack.
- Allow to cool slightly, cut into 8 equal servings and enjoy.
Paula your Tart is beautiful and fabulous! I did have any problems with the preparation.
Crust Most Incredible No Fail Pie Crust #28943 (half quantity)
Tasty apples from the garden.
Swiss chocolate toffes.
To preserve the fresh color of the apples I dip the slices in salted water (1 teasopoon in 2 liter water) and I drain them very well before use.
Prepared for Healthy Choices ABC.
easy to fix, but did boil out of the pastry onto the pan. Also i baked it an extra 15 min and the apples were still a little crunchy for us.
I recently ordered an apple peeler from a web site, having no hope Iâ€™d made a smart purchase. El Wrongo. It works like a charm, and I had 8 cups of peeled, sliced Granny Smith apples in no time flat. I think I read this tip on Zaar, and I'd give the chef credit if I knew who penned it: If you slice the apples into a bowl of lemon-lime soda, they won't turn brown. Itâ€™s more efficient than using the lemon juice routine for a large quantity. I actually made two pies and had 4 cups of prepared apples drained & held in the refrig for two days prior to making the second pie. One bag of toffee bits holds 1-1/2 cups, and there are 2 crusts per pack, so as Emeril says, "Why not make some friends". I had reservations on using 4 cups of apples, as it results in an enormous pile on top the crust. But, I plunged ahead and lined the baking sheet with Release foil just in case. Not to worry, the apples bake down just fine with no major mess. I used raw turbino sugar with the apples and for the final sprinkling on the crust, but Iâ€™m sure it takes more than a teaspoon to go around the edges. (Picky point.) I also added a touch of cinnamon and nutmeg. You canâ€™t miss with this for a quick & easy, delicious dessert, especially if youâ€™ve been clever enough to buy a auto-apple peeler! Thanks, Paula!