Individual Maple Apple Tatins - butter

Method

• Position a rack in the center of the oven and preheat to 375F.
• Roll out the puff pastry to 1/8 inch thick and prick it all over with a fork.
• Cut out six rounds a little larger than a 6-ounce ramekin diameter.
• In a small bowl, combine the sugars.
• Sprinkle them evenly over the puff pastry rounds, then transfer the rounds to a baking sheet.
• Bake the rounds on the center rack until golden brown, about 20 minutes.
• If the sugar is not completely glossy, put the pastry under the broiler for a few seconds.
• Grease six 8-ounce ramekins with 1/2 tablespoon butter each.
• In a large saucepan over medium-high heat, bring the maple syrup to a boil.
• Reduce the heat and simmer vigorously until the mixture reduces to a thick, molasses-type consistency, about 10 minutes.
• Add the remaining 4 tablespoons ( 1/2 stick) butter and bring the mixture to a boil.
• Remove from the heat and divide the syrup mixture among the greased ramekins.
• Arrange the apple pieces in the ramekins, packing them in tightly.
• Place the ramekins in a baking pan and pour hot water into the pan to come halfway up the sides of the ramekins.
• Cover with aluminum foil and bake on the center rack until the apples are easily pierced with a fork, about 40 minutes.
• Uncover and bake for another 15 minutes to add color.
• Remove the baking pan from the oven, and then transfer the ramekins to a dish towel spread out on the countertop.
• Place the baked puff pastry rounds on top of the apples-you will have to crush them a little to make sure they lie flat-and carefully invert each hot ramekin onto a plate to serve.
• Serve warm.
• To give the tatin that shiny brulee surface, sprinkle the apples on the top of the inverted tart with sugar and brown with a blowtorch.