• 1 sheet refrigerated pie pastry
• 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

1. 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.
2. 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.