Baked Apple Pie Tartlets with Caramel Sauce

Instructions

1. 1

   Preheat oven to 350°F. On a lightly floured surface, roll out the pie crust and cut into twenty 2-1/2-inch circles. Press the dough circles into the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick the crusts with a fork and lightly spray with cooking spray. Combine 1 tablespoon sugar and a dash of cinnamon, then sprinkle over the crusts.

2. 2

   Bake the tartlet shells until golden brown, about 6-8 minutes. Allow to cool for 5 minutes before removing from the pans to wire racks.

3. 3

   In a large saucepan, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally, until crisp-tender, about 4-5 minutes. Stir in 3 tablespoons sugar, the caramel topping, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt. Bring the mixture to a boil and cook, stirring, until the sauce has thickened and the apples are tender, about 2 minutes. Allow to cool for 5 minutes, then spoon the apple filling into the baked tartlet shells.