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1
Preheat oven to 375F.
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2
Thinly slice cleaned and cored apples. (I leave the peel on for taste and visual appeal, not to mention nutrition benefits, but if you don't like it then by all means, peel the apples as well.)
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3
Melt butter in a skillet over medium high heat.
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4
Mix cinnamon and sugar together; add to butter along with the sliced apples and whole pecans (if you do not like big chunks, then break up the pecans if you want).
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5
Cook for about 4 or 5 minutes, stirring frequently.
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6
While apple mixture is cooking, roll out the crescent dough onto a cookie sheet sprayed with cooking spray. With a sharp knife, make 1 inch slits on each of the longer sides of the rolled out dough.
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7
When the apple mixture is done, let it cool slightly (a minute or two), then gently spoon into the middle of the rolled out crescent dough sheet. Pour a little bit of the cinnamon butter mix on top of the apples, reserving some to brush on the outside of the tart.
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8
Taking one strand from each side of the dough sheet, braid the stands to close the tart. Brush with the reserved butter. If desired, sprinkle with a struesel or just sprinkle with cinnamon sugar.
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9
Bake for 15-20 minutes, depending on your oven. Let cool slightly before cutting and serving.
