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Caramel Apple-Marshmallow Tarts

Prep 20 min
Total 1 hr 10 min
Ingredients 4
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

January 6, 2010

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

tablespoons caramel topping

Steps

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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

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

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

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