This free-form pie comes together quickly with the help of store-bought crust.
Cooking Light NOVEMBER 2011
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.
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