Caramel Apple-Marshmallow Tarts

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.

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Servings 8

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( 50 ) Ratings

50 Ratings

5 Stars 17%

4 Stars 11%

3 Stars 19%

2 Stars 17%

1 Stars

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ingredients 4
Prep Time 20 min
Total Time 1 hr 10 min

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

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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.