Carmel Apple-Marshmallow Tart
- 1 box pie crust, softened as directed on box
- 1 cup apple pie filling with more fruit(21-oz can)
- 3/4 cup miniature marshmallows
- 3 tablespoons carmel topping
Heat oven to 400. Unroll pie crusts on work surface. With 4 1/2 round cookie cutter, cut 4 rounds from each pie crust.
Spoon about 2 tablespoons pie filling onto center of each pie crust. Firmly fold edge of crust over sides of the filling, ruffling decoratively. Place on a ungreased cookie sheet.
Bake 15 to 20 minutes or until crust is golden brown. Sprinkle the marshmallows over the filling. bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
Just before serving drizzle about 1 teaspoon carmel topping over each tart.