We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Caramel Apple Tarts with Cinnamon Cutouts

(5)
  3 reviews
  • 25 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
7g
36%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
160mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
5%
Sugars
19g
19%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved