Email to AMEE      

Recipe Categories: AMEE's HOME PAGEAPPETIZERS BARS BBQ BEANS BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES BURGERS CAKES Cakes_Pies CANDY CASSEROLES CHEESECAKES CHICKEN CHILI Chinese ChristmasRecipes Christmas_Cookies COBBLERS Coffee_Cake COLD_DESSERTS COOKIES COOKINGTIPS COPYCAT-APPETIZERS Copy_Cat_Recipes CRISPS DESSERTS DIPS Dressing Driscolls Easter_Candy ETHNIC FILIPINO FISH FISHandSEAFOOD FRUIT FUDGE GLAZES Grilling Hawaiian HEALTHY Holiday IceCream Jell-O Marinade MARINADES MEATS MEXICAN Pampered_Chef PASTA PASTRIES PIES PIZZA PORK POTPIES POULTRY RIBS SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHORTCAKES SIDEDISHES SNACKS SOUPSandSTEWS STEWS STRAWBERRIES SummertimeCooking TARTS TORTES TRIFLES TURKEY VEGETABLES WINGS_AND_THINGS

Caramel Apple Tarts with Cinnamon Cutout




Source of Recipe


Pillsbury


Recipe Introduction


These tiny tarts burst with big caramel-apple flavor in every bite--perfect petite desserts or party fare.
Prep Time: 25 Min
Total Time: 1 Hr 15 Min
Makes: 8 tarts



List of Ingredients




1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/2 teaspoon granulated sugar
Dash of ground cinnamon
3/4 cup apple cider or apple juice
2 tablespoons cornstarch
1/4 cup butter or margarine
1/2 cup packed brown sugar
1 medium tart apple, chopped
1/2 cup frozen whipped topping, thawed

Recipe



1. Heat oven to 425°F. Unroll crust on work surface. Pat or roll into 12-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from pie crust. Reserve dough scraps. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides; prick sides and bottoms with fork.

2. Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely, about 15 minutes.

3. Meanwhile, in small bowl, mix granulated sugar and cinnamon. With canapé cutter, cut 8 small autumn shapes from dough scraps that have been rolled together. Sprinkle with sugar-cinnamon mixture. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until golden brown.

4. Meanwhile, in small bowl, stir together apple cider and cornstarch. In 2-quart saucepan, melt butter. Add cornstarch mixture and brown sugar. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in apple. Cool 10 minutes.

5. Fill tart shells with apple mixture. Refrigerate 30 minutes. Just before serving, top each tart with 1 tablespoon whipped topping and 1 cinnamon cutout. Cover and refrigerate any remaining tarts.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 270 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 20mg; Sodium 160mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 19g); Protein 0g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


Short on time? Skip the cutouts, and sprinkle the whipped topping with a few chopped nuts and cinnamon-sugar.