This free-form pie comes together quickly with the help of store-bought crust.
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
How to Make It
Preheat oven to 425°.
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.
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.
Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges; top each wedge with 1 teaspoon crème fraîche.