Ingredients:

4 or 5 Braeburn apples (Honey Crisp or Granny Smith or a mixture).
6 Tbsp salted butter.
2/3 Cup light brown sugar.
1 Sheet puff pastry (about 7 oz.).

Directions:

Peel the apples. Quarter them and remove the core. Slice the bottoms flat so that they will stand up.

Place in a pan, cover, and place in the fridge for one to three days..

Cover a 10 inch, oven proof skillet with the melted butter. Spread the brown sugar over the butter.

Place the apples upright in circles over the butter & suger.

Roll out the pastry to cover the apples. Place the pastry over the apples hugging them together.

Place the skillet over medium heat until the juice begins to bubble around the edges, 3 minutes. Keep cooking until the juices are turning darker brown and smell carmelized. No longer than 10 minutes more.

Place the skillet in a 375° oven for 45-50 minutes until the pastry is browned and firm.

Let cool for 5 minutes. Then turn out onto a round serving plate. If not serving immediately, return the skillet to a 350° oven for 15 minutes before turning.

Serve with vanilla ice cream (heavy cream or crème fraiche).

Notes:

This recipe came from the New York Times, October 22, 2014, D6.

Letting apples sit in the refrigerator dries them so that there is not so much liquid in the finished product.

Frozen puff pastry is easily used.

This is difficult to mess up and the result is as good as the ingredients sound.