French Apple Tart that I saw her make on television this afternoon.
Instead of making my own dough in my imaginary food processor (I'll admit that I get a little bit peeved at Ina for using hers for practically every recipe,) I used my good old dessert standby: Pepperidge Farm Puff Pastry.
Then I rolled the dough out thin so it was about the size of a regular paperback novel. I layered thin-sliced Granny Smith apple over the whole thing, sprinkled it with a heaping tablespoon of sugar and dusted the top with cinnamon. Then I cut up a tablespoon of butter and dropped the pieces all over the top.
Then it was just a matter of baking the whole thing on a parchment-lined baking pan/sheet at 400 degrees for 20 minutes.
Oh... and YUM.