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200 GRAM
PUFF
PASTRY
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75 GRAM BUTTER
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100 GRAM SUGAR
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3 APPLES, peeled, cleaned
and cut in half
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150 GRAM FLOUR
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125 GRAM BUTTER, soft
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125 GRAM SUGAR
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1 TSP BAKING SODA
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2 EGGS
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100 GRAM RAISINS
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1 TBSP GRATED LEMON RIND
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50 GRAM DRIED MANGO,
chopped
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1/2 CUP AMARETTO
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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. 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.
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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.
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