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1
Preheat oven to 375 degrees F. Let piecrusts stand according to package directions.
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2
In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt.
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3
Set aside.
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4
On a lightly floured surface, unroll one piecrust at a time.
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5
Using a round 3-inch cookie cutter, cut out dough.
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6
Reroll scraps once to cut enough additional rounds to make 24 total.
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7
Press dough rounds into 24 ungreased 1-3/4-inch muffin cups.
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8
Spoon about 1 tablespoon of the apple mixture into each cup.
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9
Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly.
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10
Remove from muffin cups and cool completely on a wire rack.
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11
If desired, sprinkle cookies with powdered sugar.
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12
Makes 24 tartlets.
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13
To Store: Layer cookies between waxed paper in an airtight container; cover.
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14
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
