Tarte Tatin

Thaw the puff pastry.

Peel the apples, quarter them and cut out the core and any remaining skin, keeping big pieces.

Spread the sugar in a mostly even layer in a 9-inch cast iron pan and sprinkle the water over so all the sugar is wet.

Cook over medium heat, stirring occasionally until it bubbles, then leave it alone; swirl if hot spots darken too fast. Cook to a light golden colour, not darker, or the finished tart will be bitter.

Add the butter and stir carefully as it bubbles up; reduce the heat if needed.

Add the apples carefully and cook in the caramel for about 15 minutes, turning every few minutes; the caramel seizes at first and loosens as the apples release liquid. Reduce the heat significantly if the stove runs hot.

Roll the puff pastry to 10 inches, not too thin, and cut a 10-inch circle.

Arrange the apples in concentric circles with two forks, outside of the apple facing down.

Lay the pastry over the top and tuck the edges in with a knife or spatula.

Set the pan on a rimmed baking sheet and bake at 400 degrees for 30 to 35 minutes, until golden and puffed.

Turn out and serve with ice cream or whipped cream.