Remove the pastry from the fridge. Stir the cream into the apple puree. Spread a layer of the puree over the pastry to within 1 cm of the edge. Starting from the outside, arrange and overlap the apple slices on the pastry. Sprinkle caster sugar on top and bake for 15-20 minutes, or until the pastry is golden brown and crisp, and the edges of the apple are lightly browned. The base of the pastry should also be dry and lightly browned.