Chinon Apple Tarts

Ingredients

• 320 gpuff pastry, ready-rolled; refrigerated, brought to room temperature 10 minutes before use
• 4 tbspdark brown soft sugar, for caramelising pastry and sprinkling over apples
• 3braeburn apples, peeled, quartered, cored and sliced 2mm thin
• 4 tbspred wine jelly, shop-bought, or make from scratch following the instructions
• 100 mlcrème fraîche, for cardamom cream to serve
• 1 tbsppowdered sugar, sifted into crème fraîche
• 3cardamom, likely 3 pods, ground; for cardamom crème fraîche

Method

1. 1

   To make the red wine jelly (optional — can use store-bought): combine the red wine, jam sugar, star anise, clove, cinnamon stick, allspice and split vanilla pod in a saucepan. Heat gently to dissolve the sugar, then boil for 20 minutes until reduced and syrupy. Strain into a sterilised jar and cool. Keeps refrigerated for up to 1 month.

2. 2

   Take the puff pastry out of the fridge and leave at room temperature for 10 minutes. Heat the grill to high and the oven to 180°C / 160°C fan / Gas 4.

3. 3

   Cut out two 13cm circles of pastry using a plate as a guide and place on a non-stick baking sheet. Sprinkle each with 1 tbsp sugar and grill for about 5 minutes to caramelise, watching carefully so the sugar does not burn.

4. 4

   Peel, quarter and core the apples, then slice 2mm thin. Fan the slices over the caramelised pastry discs. Sprinkle over the remaining 2 tbsp sugar.

5. 5

   Bake for 20–25 minutes until the pastry is cooked through and golden and the apples are softened.

6. 6

   Warm 3 tbsp of the red wine jelly with 1 tsp water in a small pan until slightly runny, then brush generously over the warm tarts.

7. 7

   Stir together the crème fraîche, icing sugar and ground cardamom. Serve the warm tarts with the cardamom crème fraîche alongside.