Toffee Apple Tart Rustica

Submitted by PaulaG

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

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 refrigerated pie crust, room temperature
• 4 cups apples, thinly sliced
• 3⁄4 cup English toffee bits
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1 teaspoon sugar

directions

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

Reviews

[Artandkitchen]

Paula your Tart is beautiful and fabulous! I did have any problems with the preparation.<br/>I used:<br/>Crust Recipe #28943 #28943 (half quantity)<br/>Tasty apples from the garden.<br/>Swiss chocolate toffes.<br/><br/>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.<br/><br/>Prepared for Healthy Choices ABC.

 

[rodney h.]

Use a cast iron skillet, or dutch oven if camping. Bakes perfectly well and catches the runaway juices. This works great for campfire cuisine. Pack prepped crusts, apple mixture bagged and chilled, dutch oven and whipped topping. All you need is fire.

 

[sgriffith]

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.

 

[San Marcos Sunshine]

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!

 

[shakedownstreet]

this recipe is too easy and too good. the second time i made this, i snipped 1/2 c. kraft caramels instead of using the toffee bits. this too, was very good. an easy recipe for kids to make also !!