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Apple Pie Tartlets
Good-for-you things come in small packages when you make a batch of these tiny apple tartlets. Sweet and cinnamony, these mouthwatering tarts are a delightful addition to a dessert table or snack tray. —Mary Kelley, Minneapolis, Minnesota
Ingredients
- 1 sheet refrigerated pie crust
- 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
- 1. Preheat oven to 350°. On a lightly floured surface, roll out crust; 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 crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts.
- 2. Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks.
- 3. In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.
Nutrition Facts
1 piece: 74 calories, 3g fat (1g saturated fat), 3mg cholesterol, 62mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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