Use frozen puff pastry to make this so easy tart from Ina Garten’s recipe. It’s a stress-free recipe for company.
Variations include canned pears or peach halves sliced and laid out just like the apples in this slideshow. Ripe figs, fresh off the tree, make a nice tart too. Also try tossing frozen blueberries about on the apples, peaches or pears. Yum!
Start with a Granny Smith apples. 
Peel, slice in half, core. 
Slice them like this. 
Fan them out across a puff pastry sheet, defrosted in the fridge overnight. 
A couple of rows, leaving about an inch around the edge so the pastry can rise. 
Dot with butter and sprinkle with sugar. Chill for 10 to 15 minutes to cool down the pastry. 
Bake at 400 for 45 to 60 minutes on a sheet lined with parchment paper. 
Thin apricot jam with brandy, triple sec (my favorite) or water, heat. You can strain it if you like. 
Brush onto the tart and the pastry. 
Move to a board for cutting. This is when the parchment paper comes in handy. 
Slice up and serve on the board for a rustic look or on doily-lined plates for a more formal look. 
Enjoy!