This weekend marked an important date. Today is my parents' 40th wedding anniversary. To commemorate such a milestone, I decided to try out a new recipe. Given their love of apples, a tart seemed a natural choice. And this delicious dessert can be yours with just a few easy steps.

To make a darn good crust, which is key to making a fine tart, here's what you need:

2 cups of AP flour
1/2 tsp of Kosher salt
1 tbsp sugar
1 1/2 sticks of cold (important) butter, cubed
1/2 cup ice cold water

In a food processor, combine the flour, sugar, and salt and blitz a few times to combine. Then, add in the cubed butter and pulse about 10 or so times, until the meal is coarse and pea-shaped. Then, with the processor running, slowly drizzle in the water until the dough forms a ball. Flour a surface (such as a counter) and pour the dough out, rolling it quickly into a ball, wrap it in plastic, and refrigerate for a couple of hours.

Now for the wonderful apples. You'll need:

4-5 large Granny Smith apples
1/4 cup sugar
1/2 stick cold butter (small dice)
1/2 cup apricot jelly
2 tbsp water

Preheat your oven to 400 degrees Fahrenheit. Carefully peel each apple, cut it in half, remove the stem, then use a melon baller to remove the ends and core. Cut the section in half, then cut each half into 1/4" slices. Be sure to have a large bowl with a mixture of cold water and 1/4" lemon juice to keep your slices in, to prevent browning. After you've readied the apples, remove your ball of dough from the fridge and roll it out to approximately 11" by 15" (yes, use a ruler). Place some parchment paper in a greased baking sheet, then place your dough atop the paper. Now, arrange the apples in an attractive way (diagonally looks great), with all of them facing the same way. Once the pastry is covered, sprinkle 1/4 cup of sugar over the top and place the small, diced butter across the top. Place it in the oven and bake for approximately 45-50 minutes.

Once the tart is nearing completion, take 1/2 cup of apricot jelly (use preserves if you can't find jelly) and heat it in a saucepan with 2 tbsp of water for a few minutes. Run your sauce through a sieve. Using a brush, paint the top of the tart with your apricot glaze and allow to cool to room temp.

Just before serving, add one final flourish with a great topping that couldn't be easier to make. Here's what you'll need:

1 cup heavy cream
1 tbsp vanilla extract
1 tbsp powdered/confectioner's sugar

First off, before you eat dinner, take your mixing bowl and your beaters/whisk and put them in your freezer to get nice and chilly (always helps when whipping cream). Pour in the cream and start the beaters, going for a few minutes (you'll feel and see the cream gain body). Slowly sprinkle in the sugar and vanilla and whip until you have soft peaks.

Special occasions call for special treats. While you can always buy someone you care about something they like, when you take the time to make something, it adds a personal touch no bauble can ever convey. Thing is, these 'special treats' tend to go fast, and with the Big Game going tonight, the kitchen won't be open for long. Care to place an order?