Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 1 tablespoon sugar Dash ground cinnamon FILLING:

  3. 2 teaspoons butter

  4. 2 cups diced peeled tart apples

  5. 3 tablespoons sugar

  6. 3 tablespoons fat-free caramel ice cream topping

  7. 2 tablespoons all-purpose flour

  8. 1/2 teaspoon ground cinnamon

  9. 1/2 teaspoon lemon juice

  10. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.


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