Preheat oven to 375. Let piecrusts stand according to pkg directions. Combine apples, 1/2 c. of toffee pieces, brown sugar, melted butter and salt.
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.
