Preheat the oven to 425 degrees F.
Let the pie crust stand to room temperature.
Mix together the apple slices sugar, lemon zest and cinnamon; toss to coat.
Unfold the pie crust; place on a baking sheet.
Spread the caramel apple dip
over the crust to within 2 inches of edge.
Place the apple mixture over the caramel; sprinkle with pecans.
Fold the crust sides about 2 inches up and over the apples, folding where necessary.
Bake for about 20 minutes.Melt the apple jelly in a pan over low heat.
Remove the tart from the oven and brush the jelly over the entire tart (including the pastry).Sift powdered sugar over the tart before serving.