INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
cup apple pie filling with more fruit (from 21-oz can)
3/4
cup miniature marshmallows
3
tablespoons caramel topping
DIRECTIONS
1
Heat oven to 400°F. 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 cookie 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.
High Altitude (3500-6500 ft)
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