Apple Tart

This is from Ina Garten's recipe, but instead of making the pastry by hand, I just use puff pastry. This always looks really fancy and just takes a few steps and ingredients. Great to serve with some vanilla ice cream. Don't be alarmed by the sugary caramel that forms around the pastry - it's totally normal. Just make sure to use parchment paper to line the cookie sheet otherwise clean up really stinks.

Ingredients:
2 granny smith apples, peeled, cored (melon ballers work well), and thinly sliced
1 sheet puff pastry, thawed
just under 2 cups sugar
3 tbsp cold, unsalted butter cut into cubes
2 big tbsp apricot jelly
2 tbsp water

Directions:
Preheat oven to 400. Roll out pastry into a square and put on parchment lined baking sheet. Arrange apple slices overlapping (as shown below) and sprinkle with sugar and dot with butter.

Cook about 40 minutes to an hour, until apples start to brown (there might be a little smoke - it's from the sugar). When cooked, remove from the oven. Heat the apricot jelly and water in a sauce pan and stir until it's all melted. (If there are chunks, strain it into a bowl.) Drizzle the jam over the start and spread. This makes it all shiny and pretty. Then cut it up and serve!