Easy Apple Pastry

Adapted from Martha Stewart's Caramelized Apple Galette

Ingredients:
All-purpose flour, for dusting
Quick Puff Pastry
1 - 2 firm baking apples
2 tbls. sugar
1 tbls. unsalted butter

Instructions:
1. On a lightly floured work surface, roll out an eighth of the quick puff pastry dough to about 1/8-inch thickness. Using a sharp paring knife, cut dough into a circle about 7 1/2 inches in diameter. Transfer to a parchment-lined baking sheet, and place in the refrigerator to chill, about 15 minutes.
2. Preheat the oven to 425 F. Place the chilled pastry dough in a heavy cast-iron skillet that measures 6 1/2 inches in diameter at the bottom. Peel, core, and slice apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves widthwise into twenty-five 1/8-inch-thick slices. Arrange the slices in a neat fanned pattern, overlapping the slices and keeping them 1/2 inch from the edge of the pastry dough; fill in the centre with smaller or broken apple pieces as you create the fanned-out circle.
3. Sprinkle 2 tbls. sugar over the apple slices, and dot with 1 tbls. butter cut into very small pieces. Place skillet in the oven and bake until the pastry has puffed up along the edges of the pan and is golden brown, about 30 minutes.
4. Sprinkle with confectioner's sugar and serve with freshly whipped whipcream.