Tarte Tatin

4 ounces butter
1 cup sugar, divided, plus 1/2 cup
10 large Golden Delicious apples
2 tablespoons lemon juice
1 (9-inch) circle prebaked puff pastry
Vanilla ice cream

Preheat oven to 350 degrees F.

In a 9-inch shallow saucepan (about 9 by 3 inches), melt the butter. Stir in 1/2 cup of sugar and cook until golden brown.

Peel, core and quarter the apples. In a nonreactive bowl, combine the apples and lemon juice. Start arranging the apple quarters in a flower-like fashion. Continue to do this until all the apples are used, forming a second layer. Sprinkle with the remaining 1/2 cup of sugar. Cook over medium heat for 5 minutes, until golden brown. Turn the apples over, place in the oven and bake for 20 to 30 minutes.

Before serving, return pan over medium heat to loosen caramel. Move the pan and when you see the apples loosen, remove from heat. Top with the prebaked puff pastry and turn upside down onto a serving platter. Sprinkle the top with the remaining 1/2 cup sugar and caramelize with a propane torch or a creme brulee iron. Serve with vanilla ice cream.

Yield: 1 (9-inch) tart, 6 to 8 servings