juices into 20 cm skillet and boil over medium-high heat until reduced and carmelized. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour carmelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold.