A Charlie Brown Apple Tree

At the back of our property we have two small apple trees: Pink Pearl's fruit is as luscious as it is beautiful, while No-Name's apples are cute but sadly deficient in the flavor department. So guess which tree managed to birth all of TWO apples this year and which one produced more than two dozen? A clue: the apples in this photo do not have pink flesh. And there are more than two of them.
Poor No-Name was never intended to be judged on its fruit; its purpose in life was to be a rootstock tree, providing life support for some fancy grafts, but the grafts failed and Resident Gardener hasn't had the heart to shovel-prune the host.
Yesterday I decided to make a little apple galette with No-Name's progeny, figuring that with a good homemade crust and plenty of butter and sugar even B- apples could make a good dessert. I followed Jacques Pepin's instructions in "La Technique": just good crust rolled very thin with thin slices of apple laid on top in overlapping shingle style, a sprinkling of granulated sugar, dabs of butter and plenty of time in a hot oven. (I like my galettes to have the very dark crusts you find in most French pastry shops).
When the galette was cooked, I glazed it with our homemade apricot jam -- it wasn't exactly pretty (note that there's no photo here of the finished pastry) because I didn't bother to strain the jam, but -- accompanied with softly whipped cream flavored with a slug of vanilla -- it tasted just fine. More than fine.