Ingredients
1 sheet refrigerated pie crust1 tablespoon sugarDash ground cinnamonFILLING:2 teaspoons butter2 cups diced peeled tart apples3 tablespoons sugar3 tablespoons fat-free caramel ice cream topping2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon lemon juice1/8 teaspoon salt
Preparation
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.
