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Caramel Apple-Marshmallow Tarts
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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.
Prep Time:
20 Min
Total Time:
1 Hr 10 Min
Makes:
8 tarts
User Rating (
50
)
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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:
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.
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.
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.
Just before serving, drizzle about 1 teaspoon caramel topping over each tart.
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High Altitude (3500-6500 ft):
No change.
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Nutritional Information:
Nutrition Information:
1 Serving (1 Tart)
Calories 290
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 5g,
Trans Fat 0g),
Cholesterol 5mg;
Sodium 290mg;
Total Carbohydrate 42g
(Dietary Fiber 0g,
Sugars 14g),
Protein 2g;
Percent Daily Value*:
Exchanges:
1 Starch;
0 Fruit;
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 Fat;
Carbohydrate Choices:
3;
*Percent Daily Values are based on a 2,000 calorie diet.
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