French Apple Tart

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Was delicious despite being a bit burnt. So I was only able to find pillsbury pie crusts, not pie dough so I am not sure that made a difference or not but 425F for 35 minutes was definitely too much bc when I checked at minute 20 it was already burnt on the edges. I had to use guava jelly I bought from Grenada bc I couldn't find any apple jelly. I also used vanilla extract instead of vanilla bean bc I couldn't find it at my grocery store. Not the biggest fan on creme fraiche, I would make my own whipped cream instead. Also, not sure if I was supposed to start with the apple slices from the outside or inside, I started from inside.
Thida Soe   •  27 May   •  Report
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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

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