Apple Pie Tartlets Recipe

Apple Pie Tartlets RecipePhoto by: Taste of Home Apple Pie Tartlets Recipe Rating 5

Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouthwatering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving.

This recipe is:

Healthy

Diabetic Friendly

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Apple Pie Tartlets Recipe
  • Prep: 35 min. + cooling
  • Yield: 10 Servings
35 35

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 tablespoon sugar
  • Dash ground cinnamon
  • FILLING:
  • 2 teaspoons butter
  • 2 cups diced peeled tart apples
  • 3 tablespoons sugar
  • 3 tablespoons fat-free caramel ice cream topping
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt

Directions

  • Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry.
  • Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
  • In a large saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender.
  • Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.

Nutritional Analysis: One serving (2 tartlets) equals 150 calories, 6 g fat (3 g saturated fat), 6 mg cholesterol, 126 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Apple Pie Tartlets in Light & Tasty April/May 2003, p61

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Reviews for Apple Pie Tartlets (19)

Apple Pie Tartlets Recipe

Apple Pie Tartlets

Tell us what you think of this recipe.
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Reviewed on May. 25, 2012 by shelleyjCA2AZ

sounds good


Reviewed on May. 25, 2012 by bobstrains

These were the greatest little apple pies I have ever made. If you use the frozen little tarts, you don't have to use the oven which makes these the quickest summer treats that taste good.


Reviewed on May. 24, 2012 by kkoga29

Very tasty. I would make the crusts a little thinner though.


Reviewed on May. 24, 2012 by jimmyjo73

I made these and everybody that tried them thought they were great


Reviewed on May. 24, 2012 by novulette

I made the crust in a larger muffin pan to make a bigger serving. I am freezing some and take them out just before serving and use pie filling with shipped topping. Quick.


Reviewed on May. 18, 2012 by mollymay4

These are so excellent. The only thing I did differently was to use light butter. Yummy!


Reviewed on May. 17, 2012 by msboop

This was excellent, I would like to ask what mullenpm thought? since this is someplace where you can tell us what you thought after you made it? otherwise, you telling us the obvious, is pure ridiculous for your comment. Those of us that DID make it, seemed to have enjoyed it? 3, yes 3, T sugar for 10 servings..does not make it prohibitive for Diabetics, if you are Diabetic you know how to exchange this!!!!


Reviewed on May. 17, 2012 by mullenpm

No recipe which calls for sugar is "diabetic friendly" - and the fat free ice cream topping also contains sugar.


Reviewed on Nov. 30, 2011 by mikejean

Family gobbled up. Only thing I changed was I used 1/2 cup melted caramels instead of ice cream caramel topping also doubled recipe and forgot lemon juice didn't seem to notice. I also made my own pie dough sweetened with sugar


Reviewed on Nov. 28, 2011 by HBcook

I made these for Thanksgiving using baked mini phyllo shells - so easy (Mike filled the shells) and very good for the apple pie lover thats full. They should not be baked in mini muffin tins because the shell needs to be crisp.

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