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Apple Pie Tartlets

 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


  • 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

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.
Nutritional 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.