Apricot, almond and thyme tarte tatin

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Gently toast the almonds in a dry pan until golden. Set aside.
2. Halve and stone the apricots. Put cut-side up in the frying pan. Sprinkle with half the sugar and leave to macerate for 10 minutes. Stir gently.
3. Put the pan over a medium heat. Sprinkle with the remaining caster sugar, dot over the butter and most of the thyme. Let the sugar/butter melt and form a caramel. Don’t stir, just swirl the pan occasionally. Take off the heat when evenly golden.
4. Meanwhile, tear the marzipan into pieces and whizz in a food processor/blender with the milk and a pinch of salt to form a spreadable paste.
5. Dust your worktop with flour, then roll out and trim the pastry to a rough 30cm circle. Spread with the marzipan, leaving a border. Drape the pastry over the apricots, marzipan-side down, and tuck in the edges. Transfer the pan to the oven and bake for 20-25 minutes until the pastry is golden and the caramel
   is bubbling up around the sides.
6. Cool the tarte for 5 minutes in the pan, then turn out onto a plate. Sprinkle with the toasted almonds and remaining thyme, and dust with icing sugar. Serve with ice cream.