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.