French Apple Tart

By devogirl

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

Step 1

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.