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Apple Pie Tartlets

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.

10 ServingsPrep: 35 min. + cooling

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

2 of 2

Apple Pie Tartlets (continued)

Directions (continued)

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.

Nutrition Facts: 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.