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Tuesday, December 29, 2015

Caramel Apple-Marshmallow Tarts

Caramel Apple-Marshmallow Tarts

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.


box Pillsbury™ refrigerated pie crusts, softened as directed on box 
cup apple pie filling with more fruit (from 21-oz can)
cup miniature marshmallows
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.
  • 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.
  • 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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