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Caramel Apple-Marshmallow Tarts

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
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This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.
Created Aug 24, 2010
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Ingredients

  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1 cup (250 mL) apple pie filling
  • 3/4 cup (175 mL) miniature marshmallows
  • 3 tbsp (45 mL) caramel topping

Steps

  •  
    1
    Heat oven to 400ºF. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
  •  
    2
    Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large baking sheet.
  •  
    3
    Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
  •  
    4
    Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Expert Tips

  • Tip 1
    Tip: For an elegant presentation, serve each tart on a small doily placed on a dessert plate.

Nutrition Information

No nutrition information available for this recipe
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