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Toffee Apple Tart

PrintPrint Recipe
  • Yield: 6 to 8 servings
  • Prep Time: 0:15
  • Bake Time: 35 minutes

Ingredients

  • 1 purchased pie crust, room temperature
  • 4 cups thinly sliced peeled apples
  • 2 tablespoons sugar
  • 1 tablespoon 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. *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.
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print image

Toffee Apple Tart

  • Yield: 6 to 8 servings
  • Prep Time:  15 minutes
  • Bake Time: 35 minutes

Ingredients

  • 1 purchased pie crust room temperature
  • 4 cups thinly sliced peeled apples
  • 2 tablespoons sugar
  • 1 tablespoon 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

Directions

  • 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.