In my quest to become the “Best” Domestic Goddess I can be I’m giving baking a real honest to goodness try.  Last night I made Petite Apple Tartlets.  I made them wrong and they still came out great!  I will be making them the right way next time because then they’ll be stronger.  You’ll see what I mean below.

Here’s what you need:

• 15-oz package rolled refrigerated unbaked pie crust (2 crusts) – I didn’t read that fully and go Phyllo dough…You learn
• 2 Medium baking apples chopped up
• 1/2 cup toffee pieces
• 1/4 cup packed brown sugar
• 2 Tbsp. butter, melted
• 1/8 tsp. salt (didn’t use this and it didn’t make a difference)
• Powdered sugar – optional (didn’t use this either, come on there’s so much sweetness to this already but if you want a sugar overload go for it)

Preheat oven to 375

Mix all the ingredients together in a medium bowl.

Take the pie crust (phyllo dough in my case) and cut out circles with a cookie cutter.  Use a mini muffin pan and make little pie crusts within the pan and then add spoonfuls of your mixture.

Bake for about 18 minutes but check in on the little tartlets because like me using a thinner crust it only took 14 minutes.  Remove from muffin cups and cool on a wire rack right away (if you actually use pie crust this may work but with phyllo dough half fall apart, just warning you)

To store: Use pretty quickly or freeze…would they come out or last frozen?  Use your judgement.

Now as you can tell I’m so a work in progress but they still came out great and the next batch will be even better.  Look at my picture it does show I created little yummy goodness.  Enjoy!