Caramel Apple-Marshmallow Tarts

By brownbox

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Starting mid-August, we're going daily! Joyful noms served up every day. A fun new format, same tasty recipes!

Ingredients

• 1 box Pillsbury™ 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°F. 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 marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.

4
Just before serving, drizzle about 1 teaspoon caramel topping over each tart.