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Toffee Apple Tart

Source of Recipe

Pillsbury


List of Ingredients

1 refrigerated pie crust
4 cups thin sliced peeled apples
3/4 cup english toffee bits -not chocolate covered
2 tablespoons sugar
2 tablespoons flour
2 tablespoons whipping cream


Recipe

Let pie crust pouch stand at room temperature for 15 minutes. Heat oven to 425ºF. Remove crust from pouch. Unfold crust; place on ungreased large cookie sheet. Press out fold lines. In large bowl, combine apples, toffee bits, 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. Bake at 425ºF for 20 minutes. Reduce oven temp to 350ºF; bake an additional 5-13 minutes or until crust is deep golden brown and apples are tender. Immediately loosen tart by running spatula or pancake turner under crust; place on wire rack. Serve warm or cool. Store in fridge. Serves 8.