Instructions: Preheat oven to 425 degrees.

Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3 1/4 inches across and 2 1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet.

In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, and top evenly with sauce.

Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate.

Carefully lift off ramekins. Serve tarts with ice cream.

Yield: 2 individual tarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.