Easy Rustic Apple Tart Recipe

"You can bring dessert," she said in answer to my question.
To me, dessert usually means something with chocolate, but knowing my host is allergic, I opted to try my hand at a homemade rustic apple tart. My amazing baker mother-in-law was a pie crust expert, so she'd be horrified that I bought a pre-made frozen pie crust at Trader Joe's. But it was just SO EASY! 
I am no food stylist, but I thought I'd share the process here anyway. After we taste it tonight, I'll update you on how it turned out! The house sure smells amazing.

Update: OK, the verdict is in....it was delish! Served it warm with melted Trader Joe's salted caramel sauce drizzled on top and vanilla bean ice cream. Really good. I promise!
Mostly but not only Granny Smiths
Cored, peeled, sliced
On the stove until tender

The fun part

Not as pretty as magazine photos, but yum.

Rustic Apple Tart
Approx 8 servings
2 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons granulated sugar

8 Granny Smith apples (or any other apples you like) peeled, cored and sliced
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package  (2 crusts) Trader Joe’s frozen Pie Crust  (Follow package directions for thawing a day ahead)
1 teaspoon ice water  (some use melted butter, heavy cream or an egg wash for this step)
1 teaspoon granulated sugar
1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Combine apples lemon juice, cinnamon and nutmeg. Add apple mixture to pan with butter sugar mixture. Toss to coat. Cover, reduce heat, and cook 20 minutes or until apples are tender, gently stirring occasionally. Remove from heat; cool to room temperature.
2. Preheat oven to 400°. Set oven rack to lowest third of oven.
3. Roll out one round of thawed dough on a piece of parchment paper. Roll out second round on top of first and gently press them together. Cover dough with parchment paper and use a rolling pin to roll them into one crust. Crust will measure more than 14” around when flattened. Carefully put rolled out dough on parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal leaving the center apples uncovered. (Optional, dot the apples with bits of unsalted butter) Brush dough with 1 teaspoon ice water, and sprinkle lightly with granulated sugar. (This makes a crispy crust) 
4. Put oven rack in lower third of oven. Bake at 400° for 35-40 minutes or until golden brown. (You can cover the apples in the center with a piece of foil 2/3 of the way through baking time if they are getting too brown.)
5. Cut into wedges, and serve warm or at room temperature with vanilla ice cream and warm caramel sauce.
241  Calories per serving before toppings are added.