Autumn brings a plethora of fresh produce in York County including a wide variety of apples. The baking experts at Brown’s Orchard & Farm Market want to share the bounty of harvest with you! Spice up this recipe by serving it alongside warm cider with orange slices on a chilly autumn evening.
 
4 apples (granny smith or other tart variety)
1 cup sugar
1 cup water
3 Tbsp. butter
1 sheet frozen puff pastry (1 box contains 2 sheets)
4 oven proof ramekins (4”- 5”)
1 egg, beaten
 
Thaw puff pastry overnight in the refrigerator.  Cut four circles to fit the top of each ramekin (use a round cookie cutter or simply use the ramekin as a template).  Cover and return to refrigerator.
 
Peel apples, cut in half and remove core.  For each of the four apples, leave one half intact, slice the other half in 3 equal sections.
 
In a heavy-bottom saucepan, cook sugar and water over medium high heat until thick and amber in color, do not stir (swirl the pot if the sugar is not dissolved totally in the water).  Remove caramel from heat, add butter and stand back!  The caramel is extremely hot and the addition of the butter will cause it to bubble furiously.
 
Add ¼ cup of caramel to each ramekin.  Place one apple half in each, core side down.  Add the remaining pieces, trying to stay level with the tops of the ramekins.  Prick each puff pastry circle several times with a fork and top each ramekin.  Press the edges gently.  If desired, brush the puff pastry with beaten egg.
 
Bake at 400 degrees until pastry is golden brown (about 30-40 minutes).

FYI - A ramekin is a small glazed ceramic serving bowl used for the preparation and serving of various food dishes. With a typical volume of 2-8 oz, ramekins are common dishes used for serving crème brûlée.

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