TOFFEE APPLE TART
This is a fantastic dessert that I love to make for friends and family as they can't get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries - they're all absolutely delicious!
Provided by Jamie Oliver
Categories Desserts Fruit Jamies dinners Puddings & desserts
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Put the unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer for 3 hours with a lid on top. It's very important to remember to keep checking the pan, as you don't want it to boil dry - otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.
- To make the pastry, score the vanilla pod lengthways (if using), and scape out the seeds (keep the pod for making vanilla sugar).
- Cream the butter, icing sugar and a small pinch of sea salt together, then rub in the flour. Add the vanilla seeds, finely grate in the lemon zest and add the egg yolks - you can do all this by hand or in a food processor.
- When the mixture looks like coarse breadcrumbs, add the cold milk (or use water).
- Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll into a large sausage shape - don't work the pastry too much otherwise it will become elastic and chewy, not flaky and short as you want it to be.
- Wrap the dough in clingfilm and place in the fridge to rest for at least 1 hour.
- Remove it from the fridge, slice it up and line a 28cm loose-bottomed tart tin. Push the slices together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for 1 hour.
- Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Peel and quarter the apples and remove the cores, then finely slice and toss in the icing sugar.
- Spread the caramel from both tins over the pastry case. Place the apples on top and pour any remaining juices over.
- Bake at the bottom of the oven for 40 minutes, to give you a crisp base and bubbling toffee over the apples. Serve with yoghurt or vanilla ice cream. Beautiful!
Nutrition Facts : Calories 666 calories, Fat 25.3 g fat, SaturatedFat 14.6 g saturated fat, Protein 12.8 g protein, Carbohydrate 103.4 g carbohydrate, Sugar 79.4 g sugar, Sodium 0.5 g salt, Fiber 2.2 g fibre
TOFFEE APPLE TARTLETS
Enjoy this toffee apple tartlet recipe baked using refrigerated Pillsbury™ Pie Crusts-ready in just 40 minutes.
Provided by Pillsbury Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Unfold pie crust; press out fold lines. With rolling pin, roll crust to form 12-inch round. With 5-inch plate or bowl as a guide, cut 4 rounds from crust, reserving scraps for another use. Place rounds on ungreased cookie sheet.
- Divide apple slices evenly onto pie crust rounds. Sprinkle 2 teaspoons toffee bits over apple slices in each tartlet. Fold 1/2 inch of crust over filling, pinching as needed to fit.
- Bake at 425°F. for 18 to 20 minutes or until crust is golden brown and apple slices are tender. Serve tartlets topped with ice cream.
Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Tartlet, Sodium 310 mg, Sugar 21 g, TransFat 0 g
TOFFEE APPLE TART RUSTICA
This recipe was given to me by a friend in Dallas, TX. It is delicious and makes a most impressive presentation.
Provided by PaulaG
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a large cookie sheet with parchment paper, press out fold lines on crust and place on paper.
- In a large bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and mix well.
- Spoon apple mixture evenly onto crust to within 2 inches of the edge.
- Fold edge of crust over apples, pleating to fit; drizzle the cream over apples; brush edges of crust with water and sprinkle with sugar.
- Bake for 20 minutes, then reduce temperature to 350 degrees; continue to bake 5 to 10 minutes longer or until crust is deep golden brown and apples are tender.
- Remove from oven and immediately run spatula under crust to loosen and move to wire rack.
- Allow to cool slightly, cut into 8 equal servings and enjoy.
APPLE-TOFFEE TARTLETS
Refrigerated pie crust makes this individual tartlet recipe easy to prepare. The chopped apples and toffee pieces make them a kid-favorite while the dainty presentation makes these appetizers appropriate for more formal events. Heat breaks down the texture of some apples, making them mushy and less flavorful. Rome beauty, Braeburn, and York Imperial are examples of good baking apples. Posted by Better Homes and Gardens.
Provided by AZPARZYCH
Categories Dessert
Time 33m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 108.2, Fat 6.5, SaturatedFat 2, Cholesterol 2.5, Sodium 106.8, Carbohydrate 11.8, Fiber 1, Sugar 3.8, Protein 1.1
TOFFEE-COFFEE TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 tartlets
Number Of Ingredients 8
Steps:
- Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
- Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
- Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
- Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
- Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
- Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
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APPLE-TOFFEE TARTLETS - BETTER HOMES & GARDENS
From bhg.com
3.9/5 (37)Total Time 43 minsServings 24Calories 127 per serving
- 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.
- 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.
- 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.
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