- Preheat your oven to 180C.
- In a medium sized, oven-proof fry pan, combine the caster sugar and water and stir to combine. Bring to the boil and continue cooking until the sugar caramelises and goes a golden-brown colour. Reduce the heat to low and carefully add the butter, stirring to combine. Remove from heat. Stir in a little vanilla bean paste and a pinch of cinnamon.
- Top the caramel with the halved apricots, flesh side down. You need enough to fill the base of the fry pan (you also want to pack them as tightly as possible – the number required will depend on the size of them).
- Now for the pastry…if you are using the store-bought sheets, you will need at least 2 sheets layered on top of each other for best results (3 works well too!!). Cut the pastry into a round disc that will easily fit over the apricots, tucking the edges around the sides. Cut a couple of little nicks into the pastry to allow the steam to release during the baking.
- Place the tart tatin into a hot oven and bake for 30-40 minutes or until such time as the pastry is well risen, golden and crisp. Remove from the oven and allow to cool for several minutes before turning (more flipping!!) out onto a big enough serving plate. Be careful doing this… the caramel will be hot!
- To serve: Cut slices of the tart tatin and top with vanilla bean ice cream or cream or both and sprinkle with toasted almonds.