Caramel Apple Crisp Tarts

Name: Caramel Apple Crisp Tarts
Prep time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1/3 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons butter, softened; 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 1/2 cup packed brown sugar; 3 tablespoons all-purpose flour; 1/3 cup old-fashioned or quick-cooking oats; 1/3 cup chopped pecans; 1 teaspoon ground cinnamon; 3 tablespoons butter, melted; 1 1/2 cups chopped apples; 1/2 cup caramel sauce, warmed

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Prep 25 min
Total 50 min
Ingredients 12
Servings 8

Indulgent breakfast pastry meets warm and cozy apple crisp in these decadent, doable tarts, perfect for holiday brunch.

By Pillsbury Kitchens

Updated October 16, 2018

Make With

Pillsbury Crescents

Ingredients

Cinnamon Filling

1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened

Pastry

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Crisp Topping

1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/3 cup old-fashioned or quick-cooking oats
1/3 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Apples and Caramel

1 1/2 cups chopped apples
1/2 cup caramel sauce, warmed

Steps

1

Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper. In small bowl, mix Cinnamon Filling ingredients; set aside.
2

On work surface, unroll 1 can of dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle.
3

Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
4

In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
5

Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
6

Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.

Make and bake ahead! Just reheat in the oven at 350°F on parchment paper-lined cookie sheet 5 to 8 minutes.
For best baking results, bake each pan of tarts separately on oven rack positioned in center of oven.

Nutrition Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 200

Total Fat: 23g; 35%

Saturated Fat: 10g; 50%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 580mg; 24%

Potassium: 110mg; 3%

Total Carbohydrate: 67g; 22%

Dietary Fiber: 2g; 7%

Sugars: 41g

Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 3 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; 4 1/2 Fat;