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Toffee Apple Tart Rustica Recipe

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This recipe for Toffee Apple Tart Rustica, by , is from Will Dance For Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Long Family/Jeeman
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 refrigerated piecrust from a 15-ounce package, softened as directed on package
4 cups (4 medium) thinly sliced, peeled apples
3/4 cup English toffee baking bits (not chocolate coated)
2 tablspoons each: sugar, all-purpose flour and heavy whipping cream
1 teaspoon sugar

Directions:
Directions:
Heat oven to 425. Unfold crust; place on ungreased large cookie sheet. Press out fold lines.

In large bowl, combine apples, toffee bits, 2 tablespoons of sugar and flour; mix well. Spoon apple mixture evenly onto crust to within 2 inches of edge. Fold edge of crust over apples, pleating to fit. Drizzle whipping cream over apples in center. Brush crust edges with water; sprinkle with 1 teaspoon sugar.

Bake 20 minutes. Reduce oven to 350. Bake 5-13 minutes longer or until crust is deep golden brown and apples are tender. Immediately run spatula or pancake turner under crust to loosen; place on wire rack. Serve warm or cool. Store in refrigerator.

Personal Notes:
Personal Notes:
Line cookie sheet with cooking parchment paper to more easily release tart from pan and make cleanup a snap.

 

 

 

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