Pre-heat your oven to 160°C fan.

Set a small saucepan over medium heat and add sugar along with 2-3 tablespoons of water. Cover with a lid for the first 5 minutes to help prevent crystallisation.

Heat and allow the sugar to caramelise until it reaches a medium amber colour of 185°C.

Remove from heat, then add butter, salt, and vinegar, and stir or whisk until smooth and emulsified.

While hot, transfer the caramel sauce to the tarte tatin pan and arrange the apple quarters in concentric circles, starting with the outer ring. Press gently with your hands to ensure there are no gaps.

Return the pan to the heat and cook for 10 minutes on low, or until the apples begin to saturate with caramel and start to release liquid.

Move the pan to the oven and cook for an additional 25-30 minutes at 160°C, or until the apples are fully cooked and the caramel has soaked into most of the apples.

Allow the pan to cool, then transfer to the fridge and chill the tart overnight or for a minimum of 6 hours.

The next day, preheat the oven to 180°C fan. Cover the tart with pastry, tucking it around the edges, and prick it with a fork.

Bake for 30-40 minutes, or until the pastry is puffed and crispy.

Allow the tart to cool at room temperature for about an hour before demoulding.

To demould, return the pan to the heat for about 60-90 seconds until the very bottom layer of caramel has warmed again, then turn the tart onto a plate, apple side up.

Optionally, brush with a little caramel or simple syrup for extra shine.

Serve warmed with creme fraiche, cream or vanilla ice cream.