French Apple Tart

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French Apple TartRecipe
Photo: Charles Masters
This free-form pie comes together quickly with the help of store-bought crust.
Serves 8 (serving size: 1 wedge)


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1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
1 vanilla bean, split lengthwise
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg
1 1/2 pounds Granny Smith apples, peeled and thinly sliced
8 teaspoons crème fraîche


Hands-on: 20 Minutes
Total: 55 Minutes

1. Preheat oven to 425°.

2. Roll dough to a 12-inch circle; place on a 12-inch pizza pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.

3. Scrape seeds from vanilla bean. Combine seeds, brown sugar, and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.

4. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges; top each wedge with 1 teaspoon crème fraîche.

Created date

October 2011

Nutritional Information

Calories 205
Fat 8.7 g
Satfat 4.1 g
Monofat 3 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 32.6 g
Fiber 1.1 g
Cholesterol 8 mg
Iron 0.1 mg
Sodium 141 mg
Calcium 9 mg