Chinon Apple Tarts

Prepare

1. 🥄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 together, then heat gently to dissolve the sugar.

Cook

1. 🔥Turn up the heat and boil for 20 mins until reduced and syrupy.

Steps

1. 🧂Strain into a small, sterilised jam jar and leave to cool completely.
2. 🍳Will keep in the fridge for up to 1 month.
3. 🫇Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.

Cook

1. 🍳Heat the grill to high and heat the oven to 180C/160C fan/gas

Prepare

1. 🫇Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet.

Cook

1. 🍽️Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn.
2. 🌿Remove from the grill.

Steps

1. 🌿Can be done a few hours ahead, and left, covered, out of the fridge.

Prepare

1. ✨Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.

Cook

1. 🥄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.

Steps

1. 🔥Remove and allow to cool slightly.
2. 🧂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.

Prepare

1. 🧂Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together.

Serve

1. 🍳Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.