Tarte tatin

1. Preheat the oven to 190°C (375°F).
2. In a round high-sided 25 cm (10 in.) baking pan, heat the butter and sugar over medium-high heat.
3. With a wooden spatula, first stir occasionally, then constantly when the mixture starts to brown, until it turns into a brown caramel (not too dark as it could be too bitter).
4. Remove from the heat and let cool.  
5. Place the apples on the bottom of the pan, core side up.
6. Cover with aluminum foil and bake in the oven for 20 minutes.
7. Remove the aluminum foil.
8. Cover with the rolled-out pastry, folding the excess dough inward.
9. Bake for another 20 minutes.
10. Let cool for about 20 minutes.
11. Place a plate-larger than the baking pan-on top of the pie and flip it. Be careful not to get burnt by the hot caramel.
12. Serve warm with vanilla ice cream, if desired.

Note:

Purists prefer a plain tarte Tatin with no accompaniment.