French Apple Tart

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

• Ready In: 55 mins
• Serves: 8
• Yields: 1 wedge

Ingredients

• 0.5 (14 1/8ounce) package  refrigerator  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 lbs granny smith apples, peeled and thinly sliced
• 8  teaspoons creme fraiche

Directions

1. Preheat oven to 425 degrees F.
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 circleson prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425 degrees F 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 creme fraiche.