Title: Apple and raisin tarte tatin
 Categories: None
      Yield: 6 Servings
 
      2 tb Butter
      3 tb Rum
      1 c  Mixed raisins and currants
      2 lb Med apples; (about 6)
    1/2 pk (17 oz) frozen puff pastry
    1/4 c  Plus 2 Tbs white sugar
 
  Oven: 400F
  
  Peel, core and cut apples into eighths. Fill a bowl, large enough to
  set a 9" cast iron fry pan in, with ice cubes and then top up with
  water. Melt butter in 9" cast iron fry pan over medium heat. Add
  sugar. CONTINUOUSLY STIR until brown and JUST caramelized. Place fry
  pan in ice water to harden then onto a cooling rack. Set oven. Place
  raisins and currants in small bowl. Add rum and cover with hot water.
  Drain after 5 or so minutes. Sprinkle third of raisins and currants
  over caramel. Place apple slices, rounded side down and packed as
  close together as possible, in a circular pattern. Sprinkle with
  remaining raisins and currants. Cut pastry 2 inches larger than
  skillet. Put pastry on top and tuck down sides and under the edge of
  the outside row of apples. Bake 30 minutes and then turn out onto a
  decorative plate while still hot.
  
  Serve while still warm with freshly whipped cream.