Heat oven to 425° F. Prepare and roll out pastry into a 12-inch circle or let the piecrust stand according to package directions. In a bowl combine granulated sugar, cinnamon and lemon peel. Add apple slices and pecans; toss to coat.
Place piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Fold edges of crust 2 inches up and over apple mixture, folding edges as necessary.
Bake at 425° F for 20 minutes or until crust is golden brown and apples are just tender. Remove tart from oven. Sprinkle with confectioners' sugar before serving. Serve warm.