Preheat oven to 375
peel and core apples and slice into 6 - 8 chunks per apple.
roll thawed pastry on a lightly floured board to form an 11 inch square, round edges, prick all
over with a fork and refrigerate, covered until ready to use. Combine sugar and water in a 12 inch heavy bottomed
skillet and heat, stirring over moderate heat until sugar is dissolved and mixture turns a pale gold color. Continue to heat for
a few minutes more, swirling pan until a deep amber color forms. Remove from heat and stir in butter and vinegar.
Add apples in concentric circles in a single layer, cut side down. Return to medium heat and cook 12 -20 mins. until apples
are tender and caramel is thickened. Remove from heat and place pastry over top, tucking in sides around apples. Bake for 30 -4 0 mins
Remove from oven and let cool for 10 - 15 mins, place a desert plate over pan and using pot holders carefully flip. Replace any apples
that stick to pan and pour any remaining caramel over all. Serve warm with ice cream if desired