Chinon Apple Tarts

Dessert · France classic.

Ingredients

• 320g Puff Pastry
• 4 tbs Dark Brown Soft Sugar
• 3 Braeburn Apples
• 4 tbs Red Wine Jelly
• 100ml Creme Fraiche
• 1 tbs Icing Sugar
• 3 Cardamom

Method

1. Continue cooking — To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan.
2. Stir — Stir together, then heat gently to dissolve the sugar.
3. Bring to a boil — Turn up the heat and boil for 20 mins until reduced and syrupy.
4. Continue cooking — Strain into a small, sterilised jam jar and leave to cool completely.
5. Roll out — Will keep in the fridge for up to 1 month. Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.
6. Grill — Heat the grill to high and heat the oven to 180C/160C fan/gas 4.
7. Continue cooking — Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet.
8. Grill — Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn.
9. Grill — Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.
10. Continue cooking — Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.
11. Continue cooking — Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened.
12. Heat the pan — Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.

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