French Apple Tart

On the ingredient list it should read: apples, peeled, cored and thinly sliced.

I made this last Thanksgiving. It was a big hit. Everyone ate my apple tart, while the bakery apple pie remained largely untouched. I did not use creme fraiche - I'm not really familiar with the taste, and I could not find it in the store. I bought heavy whipping cream to make my own less sophisticated, but still darned tasty whipped cream. Assembling this was easy - especially since the pie crust is store bought. I did spend a lot of time cutting the apples. I sliced them on my mandolin, but I wasn't sure about removing all of the tough parts relating to the seeds. I ended up taking a paring knife to every slice, which was time consuming. There must be a better way.