Toffee Apple Tart
No need to make a "perfect crust," this rustic tart is easy and delicious.
Prep Time: 15 minutes
Bake Time: 35 minutes
Yield: 6 to 8 servings
1 purchased pie crust, room temperature
4 cups thinly sliced peeled apples
2 tablespoons sugar
1 tablespoon Argo® Corn Starch
3/4 cup English toffee baking bits (not chocolate coated)*
2 tablespoons heavy cream
1 tablespoon Karo® Light OR Dark Corn Syrup
1 teaspoon sugar
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.
*Note: You may substitute 3/4 cup crushed hard toffee or caramel candies (such as Werther’s® Original®) for the toffee baking bits. To crush, place unwrapped candies in a heavy duty resealable bag and pound with a hammer or mallet until no large pieces remain.