French Apple Tart

My wonderful husband recently purchased the new Kitchenaid Food Processor for me, so of course, I had to try it out as soon as I got it! I figured, with the Holidays approaching us, what better way to try out my new food processor then to make a yummy dessert. I recently purchased the new "Cooking Light" Thanksgiving edition magazine at my local grocery store today. I stumbled upon this recipe and knew I HAD to give it a try. Enjoy!

Ingredients:
1/2 (14.1 ounce) package refrigerated pie dough (such as Pillsbury)
3 Tbs. Apple jelly, melted and divided
1 vanilla bean, split lengthwise
3 Tbs. packed brown sugar
1/8 tsp. freshly ground nutmeg
1 1/2 pounds granny smith apples, peeled and thinly sliced (this is where the food processor came in handy)
8 tsp. creme fraiche

Directions:

* preheat oven to 425 degrees F.
* Roll dough to a 12-ince circle; place on a 12-inch pizza pan. Brush dough with 1 Tbs jelly. Place pan in freezer for 5 minutes.
* Scrape seeds from vanilla bean. Combine seeds, brown sugar, and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 Tbs. sugar mixture over dough. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425 for 35 minutes or until apples are tender and crust is golden brown.
* Brush remaining 2 Tbs. jelly over hot tart. Cut into 8 wedges; top each wedge with 1 tsp creme fraiche.

Serves 8
Calories: 205; Fat 8.7 g; Protein 1.4 g; Carb 32.6 g; Fiber 1.1 g;