Best Toffee Apple Tart Rustica Recipes

TOFFEE APPLE TART

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!

TOFFEE APPLE TART RUSTICA

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.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.