Apple Pie Tartlets Recipe
- 1 sheet refrigerated pie pastry
- 1 tablespoon sugar
- Dash ground cinnamon
- 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 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.
Reviews for Apple Pie Tartlets
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I think the sugar foe the filling should be reduced; 1 1/3 tablespoons is sufficient, but it depends on your taste. Also, eliminate the caramel topping as the added sugar from both the apples and white sugar will make it too sweet. If you need a slight liquid to cook the apples, use a scant amount of water; maybe 1 tablespoon, and cook until the apples are slightly caramelized but not mushy (about 5 to 6 minutes). I would use a regular size muffin tin for my own personal preference, which would mean doubling the recipe.
I used a Pillsbury pie crust and rolled it significantly thinner before cutting circles. And I brushed lightly with melted butter because we didn't have cooking spray. This was a huge hit with everyone!!
Very easy and very good! I used frozen tart shells for convience and they were wonderful but now that I know these are so good I may opt to do the pie pastry next time. :)
Fantastic !! The only change I made was to use the frozen tart shells instaed of making my own. The sauce thickened very quickly before the apples were tender so I just added some water until they were soft enough. My family and dinner quests loved them.
So incredibly easy and I hardly go two or three days without being asked to make them for someone :)