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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 refrigerated pie crust from a 15 ounce package 1/3 cup caramel dip 1 tbsp. sugar 1 tsp. ground cinnamon 1 tsp. finely grated lemon peel 2 medium Granny Smith apples, peeled, cored and thinly sliced 1/3 cup chopped pecans 2 tbsp. apple jelly powdered sugar
Directions
Preheat oven to 425 degrees. Lightly coat a large sheet pan with cooking spray. Unfold pie crust on the prepared pan. Spread caramel dip over crust, leaving a 2 inch margin all around. Combine sugar, cinnamon and lemon peel in a medium bowl. Add apple slices and toss to coat. Spoon apple mixture over caramel. Sprinkle pecans over apples. Fold sides of crust 2 inches up and over filling, folding edges if necessary. Bake tart about 20 minutes until crust is golden and apples are just tender. Meanwhile, melt apple jelly in a small saucepan over low heat. After removing baked tart from oven, brush melted jelly all over filling and crust. Sift powdered sugar over tart and serve warm.
Serves 6 to 8.
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