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    You are in: Home / Recipes / Toffee Apple Tart Rustica Recipe
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    Toffee Apple Tart Rustica

    Toffee Apple Tart Rustica. Photo by PaulaG

    1/2 Photos of Toffee Apple Tart Rustica

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PaulaG's Note:

    This recipe was given to me by a friend in Dallas, TX. It is delicious and makes a most impressive presentation.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Line a large cookie sheet with parchment paper, press out fold lines on crust and place on paper.
    3. 3
      In a large bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and mix well.
    4. 4
      Spoon apple mixture evenly onto crust to within 2 inches of the edge.
    5. 5
      Fold edge of crust over apples, pleating to fit; drizzle the cream over apples; brush edges of crust with water and sprinkle with sugar.
    6. 6
      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.
    7. 7
      Remove from oven and immediately run spatula under crust to loosen and move to wire rack.
    8. 8
      Allow to cool slightly, cut into 8 equal servings and enjoy.

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    Ratings & Reviews:

    • on August 15, 2011


      Paula your Tart is beautiful and fabulous! I did have any problems with the preparation.
      I used:
      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2010


      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.

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    • on February 06, 2008


      I recently ordered an apple peeler from a web site, having no hope I’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. It’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 I’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 can’t miss with this for a quick & easy, delicious dessert, especially if you’ve been clever enough to buy a auto-apple peeler! Thanks, Paula!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Toffee Apple Tart Rustica

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.2
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 2.6 g
    Cholesterol 5.1 mg
    Sodium 92.0 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 2.1 g
    Sugars 10.9 g
    Protein 1.6 g

    The following items or measurements are not included:

    English toffee bits

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