
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. 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 round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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The picture looks like the apples are unpeeled, which might look pretty, but I prefer to peel them. I made two batches. the first as directed. For the second batch, I placed two little raisin sized cubes of good white cheddar cheese in the bottom of the crusts before adding the apple mixture. Boy did that turn a good recipe into a great one, particularly for those who know the joys of a slice of warm apple pie with a slice of cheddare melted over it.
11/22/2009 01:18:59 PM Report AbuseThis was great! I didn't do the toffee and instead added walnuts. My fiance LOVED it.
11/22/2009 09:16:25 AM Report AbuseI've made them - SO easy, and delicious! Can't make them much ahead, but they go together very quickly.
11/20/2009 03:18:29 PM Report AbuseFabulous-easy- Everyone loved these
11/19/2009 01:08:20 PM Report AbuseI made these and the family LOVED them. I used the Heath toffee chips.
11/18/2009 11:13:41 AM Report Abuse