Save on Pinterest

Apple Pie Tartlets

Good-for-you things come in small packages when you make a batch of the tiny apple pie treats. Sweet and cinnamony, these mouthwatering apple tarts are a delightful addition to a dessert buffet or snack tray. —Mary Kelley, Minneapolis, Minnesota
  • Total Time
    Prep: 35 min. + cooling
  • Makes
    20 servings


  • 1 sheet refrigerated pie crust
  • 1 tablespoon sugar
  • Dash ground cinnamon
  • 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


  • Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts.
  • Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks.
  • In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.
Nutrition Facts
1 tartlet: 150 calories, 6g fat (3g saturated fat), 6mg cholesterol, 126mg sodium, 22g carbohydrate, 1g fiber), 1g protein.

Recommended Video


Click stars to rate
Average Rating:
  • bakergirlmd
    Aug 8, 2013

    I think the sugar foe the filling should be reduced; 1 1/3 tablespoons is sufficient, but it depends on your taste. Also, eliminate the caramel topping as the added sugar from both the apples and white sugar will make it too sweet. If you need a slight liquid to cook the apples, use a scant amount of water; maybe 1 tablespoon, and cook until the apples are slightly caramelized but not mushy (about 5 to 6 minutes). I would use a regular size muffin tin for my own personal preference, which would mean doubling the recipe.

  • calnorth
    Jul 8, 2013

    No comment left

  • ChefLHunter
    Jan 6, 2013

    I used a Pillsbury pie crust and rolled it significantly thinner before cutting circles. And I brushed lightly with melted butter because we didn't have cooking spray. This was a huge hit with everyone!!

  • sd20
    Oct 18, 2012

    Very easy and very good! I used frozen tart shells for convience and they were wonderful but now that I know these are so good I may opt to do the pie pastry next time. :)

  • pcinant
    Sep 8, 2012

    Fantastic !! The only change I made was to use the frozen tart shells instaed of making my own. The sauce thickened very quickly before the apples were tender so I just added some water until they were soft enough. My family and dinner quests loved them.

  • jamestnme
    Jul 29, 2012

    No comment left

  • mixin-micky
    Jul 21, 2012

    So incredibly easy and I hardly go two or three days without being asked to make them for someone :)

  • ilka896
    Jun 25, 2012

    Very good but a little too sweet.

  • shelleyjCA2AZ
    May 25, 2012

    sounds good

  • bobstrains
    May 25, 2012

    These were the greatest little apple pies I have ever made. If you use the frozen little tarts, you don't have to use the oven which makes these the quickest summer treats that taste good.