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French Apple Tart

Photo: Charles Masters
Hands-on time 20 mins
Total time 55 mins
Yield Serves 8 (serving size: 1 wedge)
This free-form pie comes together quickly with the help of store-bought crust.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.