Toffee Apple Tart Recipes

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TOFFEE APPLE TART



Toffee apple tart image

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

SHORTCRUST PASTRY
1 vanilla pod, (optional)
125 g unsalted butter
100 g icing sugar
250 g plain flour
½ a lemon
2 large free-range egg yolks
2 tablespoons cold milk
FILLING
2 x 397 g tins of condensed milk, or 2 jars of Merchant Gourmet Dulce de Leche toffee
4 medium cooking apples
2 heaped tablespoons icing sugar

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 TART RUSTICA



Toffee Apple Tart Rustica image

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

1 refrigerated pie crust, room temperature
4 cups apples, thinly sliced
3/4 cup English toffee bits
2 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons heavy cream
1 teaspoon sugar

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.

TOFFEE APPLE PIE



Toffee Apple Pie image

Make and share this Toffee Apple Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups sliced peeled granny smith apples
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 ounces Heath candy bars, chopped (or similar)
2 tablespoons cornstarch
1 tablespoon butter, melted
1 teaspoon cinnamon
1 dash nutmeg
1 unbaked pastry shell (9-inches)
1/3 cup flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter
1/4 cup chopped nuts
1 1/2 ounces Heath candy bars, chopped (or similar)

Steps:

  • Set oven to 375 degrees.
  • Set oven rack to bottom position.
  • In a bowl, combine the first eight ingredients.
  • Spoon into pie shell.
  • FOR TOPPING: Combine the flour, brown sugar and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
  • Add nuts and chopped Heath candy bar.
  • Sprinkle over the pie.
  • Bake for 30-35 mins (lowest oven rack), or until the topping is browned, and apples are tender.

Nutrition Facts : Calories 552.9, Fat 23.4, SaturatedFat 9.2, Cholesterol 22.6, Sodium 289.6, Carbohydrate 85.2, Fiber 4.8, Sugar 58.2, Protein 4.3

TART -N- TOFFEE APPLE PIE



Tart -N- Toffee Apple Pie image

A new presentation of a seasonal favorite: caramel apples with a twist--in a pie shell! What a combination--sure to please family & friends gathered around the table. The original recipe comes from Taste of Home's *Best of Country Cooking 2003*

Provided by Debber

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for double-crust pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash salt
6 cups thinly sliced tart apples, peeled (about 6 medium)
1 cup english toffee, candy bits
2 tablespoons butter
1 egg, mixed with 1 tsp water, beaten
1 teaspoon sugar
cheddar cheese slice (optional)
whipping cream (optional)

Steps:

  • Preheat oven to 425.
  • Line pie plate with half of pastry, trim evenly around edges; set aside.
  • In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat.
  • Add toffee bits and stir lightly again; pour into crust.
  • Dot with butter bits.
  • Roll out remaining pastry to fit top of pie.
  • Make decorative cut-outs; place top over filling; trim, seal and flute edges; top with cut-outs; brush with egg-water and sprinkle with sugar.
  • Cover edges of crust loosely with strips of foil (prevents burning).
  • Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs).
  • Cool on wire rack; store in fridge.
  • Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese!
  • Or whipping cream -- .

Nutrition Facts : Calories 547.3, Fat 25.8, SaturatedFat 8, Cholesterol 45.4, Sodium 391.4, Carbohydrate 75.8, Fiber 4.3, Sugar 38.9, Protein 5.8

TOFFEE APPLE TURNOVER PUFF PIE



Toffee apple turnover puff pie image

Think apple turnover made into one big pie in this super-simple pudding with a caramelised apple centre. Serve with a scoop of ice cream or double cream

Provided by Tom Kerridge

Categories     Dessert

Time 1h

Number Of Ingredients 5

6 eating apples (about 800g), peeled, cored and quartered
25g butter
50g golden caster sugar
320g sheet ready-rolled puff pastry
1 egg yolk, beaten

Steps:

  • Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
  • Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
  • Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.

Nutrition Facts : Calories 356 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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