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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Ingredients

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Directions

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  • 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.

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  • 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; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 6 mg cholesterol; 112 mg sodium. 33 mg potassium; 16 g carbohydrates; 1 g fiber; 6 g sugar; 1 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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