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Caramel Apple Tarts w/Cinnamon Cutouts




Source of Recipe


Marla


List of Ingredients




Caramel Apple Tarts with Cinnamon Cutouts


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°. 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.