This 'apple pizza' is one of the simplest desserts in Baking.
Roll out puff pastry, layer with thin apple slices, paint with egg wash and cream, bake, glaze, eat.
Simple, that is, if you like to buy puff pastry. Actually, it's pretty simple even if you like to make it, you just have to plan ahead a bit. After my croissant adventures, I feel pretty confident about puff pastry, and managed to just fit it into the cracks of other activities for a day or two, pulling it out of the refrigerator and giving it a turn whenever I felt like it. No matter how blase I am about making it, though, it's always a thrill when it puffs, which this did very nicely.
The tarte fine itself was very nice hot out of the oven (I made about half the recipe, which was just a little square). Dorie recommends eating it hot or at least warm, within an hour of baking. I tasted it then, but ate the majority of it the next morning for breakfast, and preferred the cool, slightly firmer pastry. The recipe, or assembly instructions, can be found here.