TOFFEE APPLE TART RUSTICA

1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
4 cups thinly sliced peeled apples
3/4 cup English toffee baking bits (not chocolate coated)
2 tbsp sugar
2 tbsp Pillsbury Best All Purpose or Unbleached Flour
2 tbsp whipping cream

Let pie crust pouch stand at room temperature for 15 minutes or microwave on DEFROST for 20 to 40 seconds to soften.

Heat oven to 425 degrees F.

Remove crust from pouch. Unfold crust; place on ungreased large cookie sheet. Press out fold lines.

In large bowl, combine apples, toffee bits, sugar and flour; mix well. Spoon apple mixture evenly onto crust to within 2 inches of edge. Fold edge of crust over apples, pleating to fit. Drizzle whipping cream over apples in center.

Bake at 425 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F.; bake an additional 5 to 13 minutes or until crust is deep golden brown and apples are tender. Immediately loosen tart by running spatula or pancake turner under crust; place on wire rack. Serve warm or cool. Store in refrigerator.

Makes 8 servings
Source: Pillsbury Easy Weeknight Meals Magazine