Caramel Apple Pie Tartlets



16 servings (serving size: 1 tartlet)

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Fat 3.9 g
Satfat 2.2 g
Protein 1.6 g
Carbohydrate 21.9 g
Cholesterol 23 mg
Iron 0.6 mg
Sodium 117 mg
Caloriesfromfat 27 %
Fiber 0.6 g
Calcium 16 mg


1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/2 teaspoons butter or stick margarine
2 cups peeled diced cooking apple
3 tablespoons fat-free caramel ice cream topping
3 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon


Preheat oven to 350°.

Combine flour, baking powder, and salt in a small bowl; set aside. Beat sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Add flour mixture; beat at low speed until well blended. Shape dough into a ball, and wrap in plastic wrap; freeze 15 minutes. Divide dough into 16 equal portions. Gently press each dough portion into bottom and up sides of 16 (1 3/4 inch) miniature muffin cups coated with cooking spray; set aside.

Melt butter in a large skillet over medium-high heat; add apple. Cook apple, stirring frequently, over medium-high heat 2 minutes. Add caramel and remaining 5 ingredients; mix well. Spoon filling evenly into shells. Bake at 350° for 22 minutes. Let cool in pans on wire racks. Loosen tartlets from sides of pans, using a knife or narrow metal spatula. Remove from pans; let cool completely on wire racks.