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Try Jonagold, Gala or Granny Smith apples in this easy 3-step dessert. Refrigerated piecrust speeds prep time.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
18 mins
total:
43 mins
Servings:
24
Yield:
24 tartlets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let piecrusts stand according to package directions. Preheat oven to 375°F. In a medium bowl combine apples, toffee pieces, brown sugar, melted butter, and salt; set aside.

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  • 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.

Nutrition Facts

127 calories; fat 7g; cholesterol 6mg; saturated fat 3g; carbohydrates 16g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin a 48.6IU; vitamin c 0.6mg; niacin equivalents 0.2mg; folate 4mcg; sodium 112mg; potassium 33mg; iron 0.2mg.
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