French Apple Tart

Photo: Charles Masters

This free-form pie comes together quickly with the help of store-bought crust.

Yield: Serves 8 (serving size: 1 wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 8.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 32.6g
  • Fiber: 1.1g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 141mg
  • Calcium: 9mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 4. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges; top each wedge with 1 teaspoon crème fraîche.
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