Apricot and almond tarte tatin

Method

1. Halve the apricots, remove the stones and set aside. Put the sugar with 25ml water in a 20cm heavy-based ovenproof frying pan and heat gently. Once the sugar has melted, increase the heat and bubble, without stirring, for 4-5 minutes until it forms a light golden caramel (see tips).
2. Remove the pan from the heat and quickly stir in the butter, taking care as it may spit. Arrange the apricot halves over the caramel, cut-side down, packing them as close together as you can. Set aside to cool completely (see Make Ahead).
3. Heat the oven to 220°C/fan200°C/gas 7. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, or lay out the ready-rolled pastry. Trim to a slightly larger circle than the pan using a 23cm pan or cake tin as a guide.
4. Scatter the apricots with the toasted almonds. Lay the pastry over the apricots. Tuck in the edges around the inside of the pan – it will shrink so don’t worry if it looks untidy. Bake for 25-30 minutes until dark golden and puffed.
5. Remove the tarte from the oven, leave for 5 minutes, then carefully invert it on to a large serving plate (be careful of the hot caramel). Scatter with the extra almonds.