My mother has iPad, a great way for retirees to keep busy, read some news, keep in touch with friends and relatives and share info – like recipes.

She sent me a recipe from Ina Garten (Barefoot Contessa), the inspiration for this Apple Tart.

I’ve even made it easier, using store-bought puff pastry as the tart base. I’ve amp’d up the apples with the addition of brown sugar and cinnamon.

Of course there more details but it’s an easy recipe for a light but tasty dessert you can make quickly and impress your guests.

Easy Apple Tart

(serves 6)

1 sheet of puff pastry, defrosted

4 apples (like Granny Smith)

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp. ground cinnamon

1 stick unsalted butter, room temperature

1/2 cup apricot jam

2 Tbsp. brandy (I used Metaxa)

pre-heated 400F oven

1. Pre-heat your oven. Like a baking sheet with parchment paper. I like using puff pastry sheets that don’t need to be rolled out but if you have to, use a rolling pin, roll out your puff pastry to approx. 10×14″. Place the puff pastry on parchment-lined baking sheet.
2. Peel and core your apples. Cut in half and then cut into 1/4 inch slices. Place a row of overlapping slices diagonally down the middle. Continue to make diagonal overlapping rows on both sides of the middle row.
3. Sprinkle with white and brown sugar, cinnamon and dot the apple slices with butter.
4. Place on middle rack of pre-heated oven and bake for 50-60 minutes or until pastry is golden-brown and apples fork-tender and golden.
5. Quickly warm up the apricot jam, add the brandy and stir-in. Carefully brush the apples with the jam and allow to cool.
6. Cut into square pieces, serve room temp. or slightly re-heat to warm with vanilla ice cream.