Apple tarte tatin

In a 10-inch ovenproof nonstick skillet, combine brown sugar, granulated sugar and water; bring to a boil so the sugar starts to caramelize.

Preheat the oven (said here as 400; corrected later).

Peel the apples, cut the sides away from the core, and cut into thick slices so they keep their shape.

Add the butter and boil until it is fully dissolved and the caramel is a lovely amber colour.

Add the apples; the caramel seizes a little from the cold apples, then the apples release juice and turn saucy. Lower the heat and cook about 10 minutes, until cooked down to fit the pan.

Turn off the heat. Roll the thawed puff pastry about an inch bigger than the pan on all sides, lay it on top, snip the corners and carefully tuck the edges down without touching the caramel.

Bake about half an hour, until really golden brown; watch it, since a hot oven can scorch it.

The oven should be 375F, not 400 as first said.

Poke the top of the pastry a little with a knife so it does not puff up too much.

Rest 5 to 10 minutes (not longer, or it is hard to turn out), then invert onto a plate just big enough to hold it.

Dust powdered sugar around the edges and serve with ice cream.