Apple tart (part 1)

I made this apple tart as a dry run for Thanksgiving. The recipe called for frozen puff pastry, so from the beginning I felt like I was cheating a bit. I'm actually a fan of frozen puff pastry, but for this dessert it felt too easy. What's both bad and good about this recipe was that it focused almost exclusively on the apples, as the pastry base itself was very thin and unassuming. It also is quite an attractive dessert. I think of it as good, and not heavy for a dessert. But hey, to me Thanksgiving means grand excess, or more generously, bounty. My taster in the family also deemed the base crust as too soft. So this tart did not make the cut for Thanksgiving, but I would certainly make it again for the right occasion.