MISSION, KS--(Marketwired - Nov 7, 2013) - (Family Features) This holiday season, Safeway is making it easier to find the value and assortment you need -- whether you're a bake-it-from-scratch baker or love decorating ready-to-bake treats. Because we all know the holidays are always full of gatherings, entertaining, and lots and lots of baking.

Executive chef Jeff Anderson of Safeway shares tips to help keep you prepared for all the holiday festivities, even with a full calendar of events.

"We've all been there -- you're halfway through a recipe when you suddenly realize you've run out of a key ingredient," said Chef Anderson. "The best advice I can give is to always keep a well-stocked pantry. That and a few simple yet impressive recipes will have you ready to wow family and guests all season long."

Chef Anderson recommends his Easy Apple Brown Sugar Tart because it is easy to make and use simple ingredients. With a treat like this there's no need to spend time preparing complicated dishes this holiday season.

Your local Safeway offers great value and everything you need to make entertaining easy for the holidays. And that means more time to enjoy with family and friends. For more holiday baking ideas, visit www.safeway.com.

Easy Apple Brown Sugar Tart 
Created by executive chef Jeff Anderson of Safeway 
Ready in: 1 hour 15 minutes  
Servings: 8 
3 large apples, Gala or Pink Lady
1/3 cup light brown sugar, firmly packed
2 tablespoons orange juice
1 tablespoon instant tapioca
3 tablespoons orange marmalade
For tart shell 
1/2 cup slivered almonds
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
1/2 cup sweet cream butter
1 large egg
To serve  
  Vanilla ice cream (optional)

In cake or pie pan, toast slivered almonds in 350°F oven until golden, shaking often (about 10 minutes).

In food processor or bowl, combine almonds, all-purpose flour, and 1/4 cup firmly packed light brown sugar.

Add butter, cut into pieces. Whirl or rub with your fingers until fine crumbs form.

Add 1 egg yolk, whirl or mix with fork until dough sticks together. Pat into ball.

In a 9- or 10-inch fluted tart pan with removable rim, press dough over bottom and up sides, flush with rim.

To assemble tart:
Rinse apples and peel (or leave skin on as desired). Core apples and cut into 1/4-inch-thick slices.

In bowl, gently mix apple slices with 2 tablespoons of brown sugar, orange juice, and tapioca. Let rest 10 minutes to soften tapioca, then overlap slices neatly in unbaked tart shell.

In glass-measuring cup, combine remaining brown sugar and marmalade. Heat in microwave at full power in 30-second intervals, stirring each time, until marmalade is melted. Evenly spread over apple slices.

Bake in 350°F oven until crust is well browned and apples are tender when pierced, about 45 minutes.

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Vickie Rocco