Apple Pie Tartlets

From Light & Tasty
 


Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley, Minneapolis, Minnesota. Sweet and cinnamony, these mouth-watering morsels are a delightful addition to a dessert buffet or snack tray. For convenience, you can prebake the shells a day or two ahead of serving.


INGREDIENTS



* 1 sheet refrigerated pie pastry
* 1 tablespoon sugar
* Dash ground cinnamon
* FILLING:
* 2 teaspoons butter
* 2 cups diced peeled tart apples
* 3 tablespoons sugar
* 3 tablespoons fat-free caramel ice cream topping
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon lemon juice
* 1/8 teaspoon salt


SERVINGS 10
CATEGORY Lower Fat
METHOD Baked
PREP 35 min.
TOTAL 35 min.


DIRECTIONS




Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with nonstick cooking spray. Prick pastry with a fork. Spray lightly with nonstick cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
    In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.