Caramel Apple Pie Tartlets

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 3.9g
  • Saturated fat: 2.2g
  • Protein: 1.6g
  • Carbohydrate: 21.9g
  • Cholesterol: 23mg
  • Iron: 0.6mg
  • Sodium: 117mg
  • Calories from fat: 27%
  • Fiber: 0.6g
  • Calcium: 16mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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