Spread the butter in
a thick layer on the bottom of an oven form. Pour the sugar on the butter.
Distribute the apples over the bottom. Roll the puff pastry out and
cut a circle that fits easily on top of the apples. Lay the dough circle
on the apples. Put the form for a short time on a high flame, until
the sugar caramelizes. Now bake the pie 20 minutes at
200 degrees
Celsius. Turn the pie upside down
on a plate and serve preferably hot.
See for a very special version of this delicious
pie also rhubarb tarte tatin. For
other upside down pies, see pear spice
cake, pineapple cake and for a savoury
version endive tarte tatin.
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Soak the raisins in
the amaretto for two hours. In the meantime mix all the other ingredients
together, then add the raisins. Grease a baking tin, poor in the batter,
put in the fridge for 20 minutes. Bake 7 minutes at 225 degrees and
35 minutes at 180 degrees
Celsius.
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