• 200 GRAM PUFF PASTRY
• 75 GRAM BUTTER
• 100 GRAM SUGAR
• 3 APPLES, peeled, cleaned and cut in half

• 150 GRAM FLOUR
• 125 GRAM BUTTER, soft
• 125 GRAM SUGAR
• 1 TSP BAKING SODA
• 2 EGGS
• 100 GRAM RAISINS
• 1 TBSP GRATED LEMON RIND
• 50 GRAM DRIED APRICOTS, chopped
• 1 DECILITER AMARETTO

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 cakes, see pear spice cake and pineapple cake.

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.