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