Tarte Tatin with almond & amaretto

THE RECIPE

Tarte Tatin with almond & amaretto

A French upside-down apple tart with glossy caramel and flaky puff pastry. Almond adds body, while a splash of amaretto brings out the flavour of ripe apples.

Method

1. 1
   Prepare

   Peel and quarter the apples and remove the cores. Roll the pastry slightly larger than an ovenproof frying pan.

2. 2
   Make the caramel

   Melt the sugar in the pan until amber. Carefully whisk in the butter and salt, then remove from the heat.

3. 3
   Pack in the apples

   Arrange the apples tightly in the caramel, rounded side down, and add the flavouring: 50 g ground almonds, 2 tbsp amaretto and half the flaked almonds; use almond extract for an alcohol-free version. Simmer for 8–10 minutes.

4. 4
   Cover

   Lay the pastry over the apples and tuck the edge down inside the pan. Pierce a few small steam holes.

5. 5
   Bake and turn out

   Bake until puffed and golden. Rest for 5 minutes, then carefully invert onto a serving plate.