Preheat oven to 450°F. Roll out your pie dough and cut into 12 3-inch circles. I used a mason jar with a wide top to do mine. You will need to roll the dough scraps to get the 12 circles.
Press dough circles into a mini tart pan. Poke each tart with a fork.
Bake for 5 minutes or until golden brown. Note: these bake very fast and burn quickly!
Remove tart shells from oven and place on a wire rack.
Add 1 teaspoon of caramel syrup to each tart. Add 2 teaspoons of apple pie filling to each tart.