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1
Position a rack in the center of the oven and preheat to 375F.
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2
Roll out the puff pastry to 1/8 inch thick and prick it all over with a fork.
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3
Cut out six rounds a little larger than a 6-ounce ramekin diameter.
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4
In a small bowl, combine the sugars.
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5
Sprinkle them evenly over the puff pastry rounds, then transfer the rounds to a baking sheet.
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6
Bake the rounds on the center rack until golden brown, about 20 minutes.
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7
If the sugar is not completely glossy, put the pastry under the broiler for a few seconds.
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8
Grease six 8-ounce ramekins with 1/2 tablespoon butter each.
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9
In a large saucepan over medium-high heat, bring the maple syrup to a boil.
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10
Reduce the heat and simmer vigorously until the mixture reduces to a thick, molasses-type consistency, about 10 minutes.
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11
Add the remaining 4 tablespoons ( 1/2 stick) butter and bring the mixture to a boil.
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12
Remove from the heat and divide the syrup mixture among the greased ramekins.
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13
Arrange the apple pieces in the ramekins, packing them in tightly.
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14
Place the ramekins in a baking pan and pour hot water into the pan to come halfway up the sides of the ramekins.
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15
Cover with aluminum foil and bake on the center rack until the apples are easily pierced with a fork, about 40 minutes.
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16
Uncover and bake for another 15 minutes to add color.
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17
Remove the baking pan from the oven, and then transfer the ramekins to a dish towel spread out on the countertop.
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18
Place the baked puff pastry rounds on top of the apples-you will have to crush them a little to make sure they lie flat-and carefully invert each hot ramekin onto a plate to serve.
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19
Serve warm.
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20
To give the tatin that shiny brulee surface, sprinkle the apples on the top of the inverted tart with sugar and brown with a blowtorch.
