French Apple Tart

Because I have an unhealthy obsession with Ina Garten and because I can't stop thinking about dessert, French Apple Tart.

All this rustic charm is even easier than pie, thanks to frozen puff pastry, so you can impress your friends very little effort.

First, peel, core, and slice your apples.

Don't skimp on the butter.

And voila!

French Apple Tart
adapted from Barefoot Contessa Back to Basics

1 rectangular sheet frozen puff pastry
4 Granny Smith apples
1/2 cup granulated sugar
1/4 cup unsalted butter, diced
1/2 cup orange marmalade*
1 tbsp dark rum, Calvados, or apple cider**

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unfold and arrange the puff pastry on the parchment and refrigerate while you prepare the apples.
2. Peel the apples and slice them in half right through the stem. Use a paring knife and a melon baller, remove the cores and stems. Slice the apples cross-wise into even slices about 1/4-inch thick.
3. Pull the pastry out of the fridge and arrange the apple slices in diagonal rows starting at one corner of the pastry and overlapping the slices just slightly all the way to the opposite corner. Continue additional diagonal rows on either side of center until the pastry is covered and you are happy with your design.
4. Sprinkle with the sugar and dot with the diced butter.
5. Bake 45-55 minutes until the pastry is crusty and delicious and the apples are nicely browned. If you see or smell smoke, fear not. The pan juices will start to burn long before the tart itself is in any danger. When the tart is finished baking, use a spatula to loosen the it from the parchment.
6. Heat the marmalade and liquor (or apple cider) in a small sauce pan. Brush the mixture all over the apples and pastry and allow to cool. Serve warm or at room temperature.

Serves 6

*Barefoot Contessa Back to Basics calls for apricot jelly or jam, put through a sieve. Given Roo's peach allergy, apricots are just a little too close for comfort so I prefer orange marmalade. I leave in all the gooey rind pieces because I like the chewiness they add in the tart but if you prefer a smoother glaze, feel free to strain your jam.

**I reduced the liquor by half to make the glaze more palatable for kids but be forewarned, a faint boozy aroma remains. I suggest keeping it a grown-up dessert or sub in the apple cider if you'll be serving to kids. Mine didn't appreciate the booze.