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Apple Pie Tartlets

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

Roll out pastry on a lightly floured surface; cut into twenty

Printed from tasteofhome.com Sep 6, 2008

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Apple Pie Tartlets cont.

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 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.