First of Fall French Apple Tart

The peaches have left the market, and now apples are filling my basket. This is about the easiest tart you'll ever make, and it makes a big impression. I used puff pastry as the base--and while you can make it, and I actually like making it--the others here didn't want to wait for all that, so I bought some at the store. On top of the puff pastry, lay out thinly sliced apples (I used 6 medium honey crisps), leaving a narrow border all around, and then sprinkle with about 1/3 c granulated sugar and 2 Tbs cubed cold butter. Bake at 400 degrees for 30-45 min.--it depends on your oven, so keep an eye on it. One thing to note--and I cannot stress this enough--is to bake this in a jelly roll pan or on a cookie sheet. Something with low sides, as the apples are juicy, and the combination of juices with sugar and butter can make for a big mess in the bottom of your oven (ahem). When done, let cool slightly and then serve with lightly sweetened whipped cream, ice cream or, as I did, simply dusted with powdered sugar. Just a slice ...