Blimey, I hope the offensiveness wasn't connected with my arrival... Apologies if it was.
Meanwhile, I am in a post-prandial flurry of cuisinitude.
I had just enough pastry to make an open apple tart. Took advice to stew a few bits of apple to mush and line the pastry with it before laying out the decorative slices. It seems like good advice.
I have enough pastry left over (and I hate to throw away) to make strips across the top. This will make it a "mostly-open apple lattice tart with really only a few sparse lattices".
I may even have invented a new kind of pud and would be taken more seriously if I had a French name. So there.