plum tarte tatinrating:
25g golden caster sugar
800g firm plums , not too ripe, halved and stoned
0g ground almonds
500g packet puff pastry , thawed if frozen
Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm ovenproof frying pan over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
Sprinkle a small pile of ground almonds over each plum half.
Roll out the pastry and trim to 3cm larger than the pan all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. Bake for 30-35 minutes, until the pastry is risen, crisp and golden.
Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate - watch out for dripping hot plum juice (hence the plate with a rim).