- Makes: 24 servings
- Yield: 24 tartlets
- Prep 25 mins
- Bake 18 mins
Try Jonagold, Gala or Granny Smith apples in this easy 3-step dessert. Refrigerated piecrust speeds prep time.
ounce package (2 crusts)
rolled refrigerated unbaked piecrust
chopped baking apples (2 medium)
packed brown sugar
Powdered sugar (optional)
- Let piecrusts stand according to package directions. Preheat oven to 375 degrees F. In a medium bowl combine apples, toffee pieces, brown sugar, melted butter, and salt; set aside.
- On a lightly floured surface, unroll one piecrust at a time. Using a 3-inch round cookie cutter, cut pastry into 24 circles, rerolling scraps as necessary. Press pastry circles onto the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
- Bake about 18 minutes or until pastry is golden and filling is bubbly. Remove tartlets from muffin cups and cool on a wire rack. If desired, sprinkle with powdered sugar.
- To Store: Layer tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
(Apple-Toffee Tartlets)Servings Per Recipe 24, Folate (µg) 4, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 49, vit. C (mg) 1, sugar (g) 6, pro. (g) 1, fiber (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, carb. (g) 16, Monounsaturated fat (g) 2, chol. (mg) 6, Fat () 2, sat. fat (g) 3, cal. (kcal) 127, iron (mg) 0, Fat, total (g) 7, Other Carb () 1, Potassium (mg) 33, calcium (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 112