- 8
Ingredients
- 1 box refrigerated pie crusts, softened as directed on box
- 1 cup apple pie filling with more fruit (from 21-oz can)
- 3/4 cup miniature marshmallows
- 3 tablespoons caramel topping
Preparation
Step 1
1 Heat oven to 400°. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
2 Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
3 Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallow 1 Heat oven to 400°. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
4 Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
5 Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
6 Just before serving, drizzle about 1 teaspoon caramel topping over each tart.
Expert Tips:
For an elegant presentation, serve each tart on a small doily placed on a dessert plate.
Serving Size: 1 Tart Calories290 ( Calories from Fat110), Total Fat12g (Saturated Fat5g, Trans Fat0g ), Cholesterol5mg Sodium290mg Total Carbohydrate42g (Dietary Fiber0g Sugars14g ), Protein2g