Caramel Apple Marshmallow Tarts

These were delicious! Don really really really liked them. We didn't eat them all that night and put them in an airtight container. That was a mistake since the crusts got soggy. We know now not to do that next time. There WILL be a next time!

Caramel Apple Marshmallow Tarts
Pillsbury.com

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 cup apple pie filling (from 21-oz can) We diced this smaller

3/4 cup miniature marshmallows

3 tablespoons caramel topping

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.***We got more than 4 rounds using a wide mouth jar ring

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. ****We put each round into a muffin tin and it worked great!

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.