Caramel Apple Pie Tartlets

Ingredients

• 2 cups cooking apple diced peeled
• 0.5 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 3 tablespoons caramel ice cream topping fat-free
• 1 large eggs 
• 1.3 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon juice of lemon 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1.5 teaspoons stick margarine 
• 0.5 cup sugar 
• 3 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• plastic wrap
• spatula
• muffin liners

Directions

1. Preheat oven to 35
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.
3. Add vanilla and egg; beat well.
4. 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.
5. Melt butter in a large skillet over medium-high heat; add apple. Cook apple, stirring frequently, over medium-high heat 2 minutes.
6. Add caramel and remaining 5 ingredients; mix well. Spoon filling evenly into shells.
7. Bake at 350 for 22 minutes.
8. Let cool in pans on wire racks. Loosen tartlets from sides of pans, using a knife or narrow metal spatula.
9. Remove from pans; let cool completely on wire racks.