Place the pastry on a baking sheet and use a sharp knife to lightly score a 1 cm (1/2 inch) border round the edges, taking care not to cut right through the pastry. Prick all over the centre of the pastry with a fork.
Toss the apples with 5 tablespoons of the sugar and the orange rind, then arrange on top of the pastry. Sprinkle over the remaining sugar. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until the apples are tender and the pastry is crisp.