Apple Tartes Tatin

Basically, these are little mini individual sized apple pot pies. Amazing.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 3

Apple Tartes Tatin
(Serves 4)
2 Golden Delicious Apples, peeled, cored, halved lengthwise
1 frozen puff pastry sheet, thawed
4 Tbl unsalted butter
4 Tbl water
1/2 cup packed light brown sugar
4 1-cup ramekins

Preheat oven to 425 deg. Using the ramekin, cut out 4 rounds from pastry sheet, allowing for about 1/2 in extra pastry around each ramekin. In large skillet, heat butter over moderate heat until melted, then stir in water and brown sugar. Add apple halves, and cook, turning frequently about 3-5 minutes or until slightly softened. Place one half of apple in each ramekin, top with sauce from pan. Top the apple ramekins with the pastry rounds, letting the edges hang over the side. Cut 'X' in center of each pastry round to vent. Place ramekins on baking sheet, and place in over for 20 minutes, or until pastry is puffed and golden brown. Cool for 2 minutes. Invert a plate over each ramekin and carefully lift ramekin off of apple and pastry onto plate. Serve with vanilla ice cream.