• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About Me
  • Portfolio
  • Contact
  • Copyright

Picture the Recipe

Real Recipes. Real Pictures. Made Real Easy

  • Home
  • Recipes
    • Appetizer Recipes
    • Soups
    • Salads
    • Main Course/ Entrées
      • Poultry- Chicken/Turkey
      • Meat
      • Seafood
      • Vegetarian
      • Rice and Pasta
    • Sides and Condiments
    • Sweets and Desserts
    • Drinks & Cocktails
    • Cuisines
      • Indian
    • Seasonal Recipes
      • Spring/ Summer
      • Autumn/Fall
      • Winter
    • Special Occasions
      • Game Day Snacks
      • Valentine’s Day
      • 4th of July
      • Thanksgiving
      • Christmas
  • Videos
  • Tips ‘N Tricks
  • Recipe Index
  • Life
  • Love

January 3, 2012

Caramel Apple Marshmellow Tarts

Caramel Apple Marshmellow Tarts

Ingredients:
1 pack of pie crust ( I used Pillsbury)
3 Apples (any kind you like)
Half a stick of butter (2oz)
2 tbsp all purpose flour
1 cup sugar
1/2 tbsp cinnamon powder
3/4 cup of mini marshmellows
3 tbsp Caramel syrup

Method:
– Start by peeling and coring the apples. Dice them into small bite sized pieces and toss them into a mixing bowl.
– To the apples, add 2 tablespoons of flour…
– 3 or 4 tablespoons of the sugar
– and the cinnamon powder.
– Mix everything well that all the apple pieces are coated with the good stuff.
– Then, in a deep pan melt half a stick of butter..
– Toss in the apple mixture and let it cook on medium-high heat for about 10 minutes till the apples soften.
– Add in about 1 cup of water and the rest of the sugar and let it bubble away and form a sticky sauce. Then turn off the heat and let the apple filling cool down.
–  In the meantime, roll out your thawed pie crust and cut it with a round cookie cutter. (I got around 10-11 cuts from one pie crust). Lay them on a baking sheet.
– Then spoon a little of the apple filling in the center of your pie crust pastry.
– Pinch the sides of the pastry up all the way around the apple filling. (Make sure to pinch quite hard so that they don’t open up later, like some of mine did…lesson learned!)
– Pop into the oven at 425F for around 10-12 mins and then take them out.
– Put a couple of (2-3) mini marshmellows in each little tart and pop it back in to the oven for 2-3 minutes.
– Take the tarts out of the oven and let them cool a little while. You’ll notice the marmellows that puffed up in the oven, melt and ooze into the apple filling…mmmm. Then drizzle some of the caramel syrup oven the top and eat while it’s still slightly warm.

Print Friendly, PDF & EmailPrint Recipe

Related Recipes & Posts

  • Blueberry and French-Toast BakeBlueberry and French-Toast Bake
  • Lime n Lemon Mint BarsLime n Lemon Mint Bars
  • Valentine’s Day Dessert: Raspberry NapoleonValentine’s Day Dessert: Raspberry Napoleon
  • Chocolate On Clouds (No Bake Dessert)Chocolate On Clouds (No Bake Dessert)

Filed Under: Recipes, Sweets and Desserts Tagged With: apple tarts, baking recipes, caramel apple marshmellow tarts, Dessert recipes, sweet tart recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Gern says

    February 10, 2012 at 9:11 pm

    Marshmallow, not marshmellow.

    Reply
    • Noreen says

      February 11, 2012 at 9:51 am

      Ooops my bad!

      Reply
  2. ELBSeattle says

    February 11, 2012 at 1:59 am

    *marshmallow

    Reply
  3. Deenis says

    February 11, 2012 at 9:21 pm

    Eggwash around the edges before pinching would make it much easier to keep the sides together. Just mix an egg and a splash of milk. Then, use your finger to rub some around the edge. Eggwash will also give your crust a golden glossy finish.

    Reply
    • Noreen says

      February 12, 2012 at 9:54 am

      Thats a really good idea. Thanks Deenis!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

About Me

About Me

"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

Read More

Stalk Me (I like it!)

  • Facebook
  • Instagram
  • Pinterest
  • YouTube




Recent Posts

Butter Chicken

Grilled chicken in a luscious tomato-based spiced ...

[Read More...]

Vanilla-Cardamom Kulfi with Citrus Rose Syrup

A creamy frozen treat similar to ice-cream paired ...

[Read More...]

Palak Paneer

Indian cottage cheese over a vibrant green spiced ...

[Read More...]

Rogan Josh (Mutton/Lamb in a Kashmiri chilli pepper gravy)

Succulent pieces of Goat or Lamb braised in gravy ...

[Read More...]

Popular Posts

Balsamic Glazed Steak Rolls - PitcureTheRecipe.com

Balsamic Glazed Steak Rolls

Posted on March 18, 2013

Spicy Firecracker Shrimp

Posted on July 22, 2012

Game Day Snacks: Football Pizza Pockets

Posted on January 29, 2012

Footer

PTR

  • About Me
  • Contact

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Instagram

Load More...Follow on Instagram

Never Miss A Recipe

Get the latest recipes straight to your inbox!

Copyright©2011-2020

All writing, recipes and photography is copyright © 2011-2020 by Picture The Recipe and Noreen Hiskey unless otherwise indicated. Unauthorized use and/or duplication of this material without express and written permission from this site’s  owner is strictly prohibited. Small excerpts (not entire recipes nor photos) and links may be used, provided that full and clear credit is given to [Noreen Hiskey] and [PictureTheRecipe.com] with appropriate and specific direction to the original content.  I maintain the right to withdraw that permission, and request my material/photos be removed from another site, for any reason. I also reserve the right to charge a license fee for unsolicited use of my photos.

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.