Monday, January 16, 2012

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

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.

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