Instructions: 1. Brush a medium sized oven proof frying pan with melted butter and leave to set. Then dust with sugar.

2. Put the sugar and butter in a pan and whisk until they form a golden brown caramel. Pour this into the sugared pan.

3. Slice the apricots in half and remove the stone. Place the halves in the pan upside down and splash with a little amaretto.

4. Roll out the puff pastry to about 2mm thick and cut into a square.

Place this on top of the apricots and tuck it around and under them.

5. Bake in the oven for about 20 - 25 minutes at 220 c. When the tatin is baked, turn out straight away onto the serving plate.

6. Garnish as desired.

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