The best apple tarte Tatin

Preheat the oven to 220ºC, gas mark 7. Peel the apples, cut into quarters and remove the cores. Set aside while you prepare the caramel (don’t worry if they brown a little, this won’t affect the final result).

Choose a medium-sized, ovenproof frying pan or cast-iron skillet, around 23cm in diameter. Unroll the puff pastry sheet and cut a circle the same size as the top of your pan (roll it a little wider first, if needed). Place the pastry disc into the fridge to chill.

Heat the pan over a medium heat, then sprinkle in the sugar. Allow to melt in one even layer – use a heatproof spatula to carefully move the sugar around to make sure it caramelises evenly. Once liquid, allow the caramel to turn a deep amber colour.

Carefully add the butter to the caramel – it will splutter and spit – then mix quickly to combine. Once incorporated, add the brandy and vinegar. Cook, stirring continuously, for 30 seconds more, then remove from the heat.

Scrape the seeds from the vanilla pod and add to the caramel with the sea salt. Stir well, then carefully tip the apple quarters into the caramel and mix well to coat each piece. Move the central apples to one side and lay the empty vanilla pod on the bottom of the pan, then move the apples in a concentric pattern to cover it.

Lay the chilled pastry disc over the top of the apples and, using the handle of a wooden spoon or spatula, tuck it down around the apples at the edges of the pan. Working quickly, brush the pastry with beaten egg. Using a sharp knife, make a small slit in the centre of the pastry to allow steam to escape.

Bake for 15 minutes, then lower the heat to 200ºC, gas mark 6 and bake for 15 minutes more, rotating the pan to ensure an even bake.

When the tart is ready, the pastry should be a deep golden colour, and the caramel bubbling up around the sides. Allow to cool in the pan for 30 minutes, then place a serving plate over the top and flip out the tarte Tatin. Serve warm with crème fraîche or vanilla ice cream, if liked.