Caramel Apple-Marshmallow Tarts

By srumbel

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.

from pillsbury.com

Ingredients

• 1box1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1cup1 cup apple pie filling with more fruit (from 21-oz can)
• 3/4cup3/4 cup miniature marshmallows
• 3tablespoons3 tablespoons caramel topping
• I used cherry pie filling instead of apple and dark choc syrup. If you don't like apple or just want a change try this version.
• My 3 yr old Grandaughter & I loved making this! I added a little cinnamon & brown sugar & it was delicious!!

Preparation

Step 1

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