Caramel Apple-Marshmallow Tarts

(52)
  13 reviews

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. 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. 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. 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. 4 Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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