Apple Toffee Tartlets

1 15 oz package rolled refrigerated unbaked piecrust (2 crusts)

2 medium apples cored and chopped

1/2 cup toffee pieces

1/4 cup packed brown sugar

2 TBs butter

1/8 tsp salt

Preheat oven to 375.  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 in 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 TB of filling  into each cup.  

Bake in preheated oven about 18 minutes or until crust is golden brown and filling is bubbly.  Remove muffin cups and cool on wire rack.  

Store in refrigerator for up to 3 days or freezer for 3 months.

From: recipe center