Honeycrisp apple tart for one (individual apple-peel rose tartlets)

Punch two rounds from the puff pastry with a cutter the size of the ramekins (or trace round a ramekin with a knife tip) and set on a parchment-lined pan.

Dock the dough all over with a fork so it does not puff too much and steam escapes.

Bake at 400 degrees about 15 minutes; slide off the pan to cool and press with a fork while warm to deflate.

Mix the brown sugar, white sugar, a small pinch of cinnamon and a smaller pinch of salt.

Butter the ramekins generously and divide the sugar mixture between them, reserving about a teaspoon and a half; shake to coat.

Trim the ends of the apple and cut it in half.

Over a bowl of cold water with about a teaspoon of lemon juice, peel each half into long ribbons with a pull-down peeler down to the core; discard the first mostly-skin pieces.

Line up three or four of the longest ribbons and roll tightly from one end into a rose-like centre; stand it on end and coil more ribbons around it, overlapping, until it is the diameter of the ramekin.

Transfer each coil into a ramekin, flat side down onto the sugar.

Top each with about half a teaspoon of butter and about three quarters of a teaspoon of the reserved sugar mixture.

Press the baked pastry rounds on top, golden side up.

Bake in the upper centre of a 425 degree oven about 30 minutes, until the syrup bubbles.

While piping hot, press down with a fork; cool about 10 minutes, run a knife round the edge and turn out onto a plate.

Fix any stray pieces with your fingers and separate the layers slightly with a spoon for definition.

Optionally brush with simple syrup (two parts sugar to one part water, boiled) or melted apricot jam for shine. Serve with a scoop of vanilla ice cream.