• 2 medium tart green apples (peeled, cored, and thinly sliced)
• 1 pre-made refrigerated pie crust
• 1/3 cup chopped pecans
• 1/3 cup caramel apple dip
• 2 tablespoons apple jelly
• 1 tablespoon sugar
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• powdered sugar

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.