Caramel Apple Tarts with Cinnamon Cutouts

These tiny tarts burst with big caramel-apple flavor in every bite--perfect petite desserts or party fare.

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
teaspoon granulated sugar
Dash of ground cinnamon
3/4
cup apple cider or apple juice
2
tablespoons cornstarch
1/4
cup butter or margarine
1/2
cup packed brown sugar
1
medium tart apple, chopped
1/2
cup frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Unroll crust on work surface. Pat or roll into 12-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from pie crust. Reserve dough scraps. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides; prick sides and bottoms with fork.
  • 2 Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
  • 3 Meanwhile, in small bowl, mix granulated sugar and cinnamon. With canapé cutter, cut 8 small autumn shapes from dough scraps that have been rolled together. Sprinkle with sugar-cinnamon mixture. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until golden brown.
  • 4 Meanwhile, in small bowl, stir together apple cider and cornstarch. In 2-quart saucepan, melt butter. Add cornstarch mixture and brown sugar. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in apple. Cool 10 minutes.
  • 5 Fill tart shells with apple mixture. Refrigerate 30 minutes. Just before serving, top each tart with 1 tablespoon whipped topping and 1 cinnamon cutout. Cover and refrigerate any remaining tarts.
  • 1 Heat oven to 425°F. Unroll crust on work surface. Pat or roll into 12-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from pie crust. Reserve dough scraps. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides; prick sides and bottoms with fork.
  • 2 Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
  • 3 Meanwhile, in small bowl, mix granulated sugar and cinnamon. With canapé cutter, cut 8 small autumn shapes from dough scraps that have been rolled together. Sprinkle with sugar-cinnamon mixture. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until golden brown.
  • 4 Meanwhile, in small bowl, stir together apple cider and cornstarch. In 2-quart saucepan, melt butter. Add cornstarch mixture and brown sugar. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in apple. Cool 10 minutes.
  • 5 Fill tart shells with apple mixture. Refrigerate 30 minutes. Just before serving, top each tart with 1 tablespoon whipped topping and 1 cinnamon cutout. Cover and refrigerate any remaining tarts.

EXPERT TIPS

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Expert Tips

Short on time? Skip the cutouts, and sprinkle the whipped topping with a few chopped nuts and cinnamon-sugar.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
270
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.