Monday, May 30, 2016
Makes: 24 servings Serving
Size: 1 tartlet
Yields: 24 tartlets
Prep: 25 mins
Bake: 18 mins 375°F
1 15 ounce package (2 crusts) rolled refrigerated unbaked piecrust [420 g]
1 1/3 cups chopped baking apples (2 medium) [124 g]
1/2 cup toffee pieces
1/4 cup packed brown sugar [63 g]
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)
1. Let piecrusts stand according to package directions. Preheat oven to 375 degrees F. In a medium bowl combine apples, toffee pieces, brown sugar, melted butter, and salt; set aside.
2. 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.
3. 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.
From the Test Kitchen
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 (Apple-Toffee Tartlets) Per serving: 127 kcal cal.,
7 g fat
(3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat),
6 mg chol.,
112 mg sodium,
16 g carb.,
1 g fiber,
6 g sugar,
1 g pro.
Percent Daily Values are based on a 2,000 calorie diet