Apple Bistro Tart
Source of Recipe
Aunt Saunny
1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1
crust)
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
2 medium tart green apples, peeled, cored, and cut into 1/2-inch-thick
slices
1/2 cup caramel apple dip
1/2 cup chopped pecans
1/4 cup apple jelly
Powdered sugar
Directions:
1. Preheat oven to 425 degree F. Let the piecrust stand according to
package directions. In a bowl combine granulated sugar, cinnamon, and
lemon peel. Add apple slices, tossing to coat.
2. Place unfolded piecrust on a large baking sheet. Spread caramel
apple dip over crust to within 2 inches of edges. Place apple mixture over
caramel. Sprinkle with nuts. Fold edges of crust 2 inches up and over
apples, folding edges as necessary.
3. Bake 20 minutes or until crust is golden brown and apples are just
tender. In a small saucepan melt apple jelly over low heat. Brush melted
jelly over entire tart and edges. Sprinkle with powdered sugar. Serve
warm. Makes 8 servings.
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