Toffee Apple Tart
Preheat oven to 425°F. Unroll pie crust on large baking sheet lined with parchment paper (for easy clean up). Press and seal any creases in crust. Combine apples, 2 tablespoons sugar, corn starch and toffee bits in a large bowl. Place apple mixture on crust, leaving a 2-inch border. Gather edges of crust around filling, forming folds. Pinch folds to hold in filling, but leave center open.
Ingredients
- 1 purchased pie crust, room temperature
- 4 cups thinly sliced peeled apples
- 2 tablespoons sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 3/4 cup English toffee baking bits (not chocolate coated)*
- 2 tablespoons heavy cream
- 1 tablespoon Crown® Lily White® or Golden Corn Syrup
- 1 teaspoon sugar
Method
Preheat oven to 425°F. Unroll pie crust on large baking sheet lined with parchment paper (for easy clean up). Press and seal any creases in crust.
Combine apples, 2 tablespoons sugar, corn starch and toffee bits in a large bowl. Place apple mixture on crust, leaving a 2-inch border. Gather edges of crust around filling, forming folds. Pinch folds to hold in filling, but leave center open.
Combine cream and corn syrup; drizzle over apples. Sprinkle tart with 1 teaspoon sugar. Bake 20 minutes at 425°F. Reduce oven temperature to 350°F; continue to bake 15 minutes longer or until crust is golden brown and apples are tender.
