Individual tartes Tatin

"INN The Kitchen at Abingdon Manor"
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Desserts: Individual tartes Tatin

1 Golden Delicious or Granny Smith apple
1 frozen puff pastry sheet (from one 17 ¼ ounce package frozen puff pastry sheets), thawed
2 tbs unsalted butter
¼ cup packed light brown sugar
2 tbs. water

Preheat oven to 425°F. Peel apple, halve lengthwise, and core with melon baller. Using a 1 cup ramekin (3 ¼ inches across and 2 ¼ inches deep) as a guide, cut out 2 rounds from pastry sheet, leaving a border. In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce. Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins. Serve tarts with ice cream