Apple Pie Tarts

Apple Pie Tarts (yum...cherry and other fruits as well!)

1 sheet refrigerated pie pastry (I'll use my own recipe here)

1 tablespoon sugar

Dash ground cinnamon

FILLING:

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 Roll out pastry on a lightly floured surface; 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 pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells.

Yield: 10 servings.