Apple & Cinnamon Tarte Tatin With Candied Almonds

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your flaked almonds, honey and half your ground cinnamon (you'll use the rest later!) to a baking paper-lined baking tray and give everything a good mix up

Put the tray in the oven for 4 min or until the nuts are golden and crispy – these are your candied almonds

Meanwhile, peel and chop your apple[s] into quarters and remove the core

Cut each quarter in half

Add the apple wedges to a large bowl with the remaining ground cinnamon and 2 tbsp [3 tbsp] [4 tbsp] sugar

Give everything a good mix up until well coated – these are your cinnamon apple wedges

Reline the baking tray with new baking paper

Arrange the cinnamon apple wedges in a circle on the tray and put the tray in the oven for 15 min or until the apple is starting to soften

While the apple is cooking, dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin, then cut into a large circle

Once the apple is soft, remove the tray from the oven and dot with a few small pieces of butter

Lay the pastry circle over the caramelised apples and cut a cross in the top with a knife

Put the tray in the oven for 15 min or until puffed up, golden and cooked through – this is your caramelised cinnamon apple tarte tatin

Allow the tarte tatin to cool for a 2 min before flipping over onto a clean chopping board