Chinon Apple Tarts

Instructions

1. 1

   Prepare Red Wine Jelly

   7 min

   Start by making the red wine jelly. In a medium saucepan, mix together red wine, Dark Brown Soft Sugar, star anise, clove, cinnamon stick, allspice, and the split vanilla pod along with its seeds. Heat the mixture gently while stirring until the sugar has completely dissolved, ensuring the flavors meld together before moving to the next step.

2. 2

   Boil and Strain Jelly

   5 min

   Raise the heat and bring the mixture to a boil, allowing it to cook for 20 minutes until it reaches a syrupy thickness. Once done, strain the jelly through a fine sieve into a sterilized jar, discarding the solids. Let it cool completely at room temperature, and remember, you can store this jelly in the fridge for up to a month.

3. 3

   Prep Puff Pastry

   9 min

   Take the puff pastry out of the fridge, allowing it to rest at room temperature for about 10 minutes, which will help in unrolling it without cracking. Meanwhile, preheat the grill to high and the oven to 180°C (or 160°C for fan ovens, gas mark 4) to ensure they are ready for the pastry.

4. 4

   Cut and Caramelize Pastry

   7 min

   Using a plate as a template, cut out two circles of pastry, each measuring 13 cm in diameter. Place these circles on a non-stick baking sheet and sprinkle each with 1 tablespoon of dark brown soft sugar. Grill them for about 5 minutes, watching closely until the sugar caramelizes to a golden color without burning; then set aside to cool.

5. 5

   Prepare and Slice Apples

   9 min

   Get the Braeburn apples ready by peeling, quartering, and coring them. Slice the apples into thin pieces, about 2 mm thick, and then arrange the slices neatly on top of the grilled pastry circles. Finish off by sprinkling the remaining dark brown soft sugar over the apples for added sweetness.

6. 6

   Bake Tarts

   23 min

   Place the prepared tarts into the preheated oven and bake for 20-25 minutes. Keep an eye on them; they should emerge golden brown, with the apples becoming tender and slightly caramelized. Once baked, remove them from the oven and let them cool for a few minutes before handling.

7. 7

   Warm Jelly for Glaze

   5 min

   In a small saucepan, gently warm 3 tablespoons of the red wine jelly with 1 teaspoon of water to help loosen it. Once warmed, use a brush to apply the jelly over the top of the tarts, giving them a glossy finish and enhancing their flavor.

8. 8

   Mix Spiced Crème Fraîche

   5 min

   In a mixing bowl, combine crème fraîche with icing sugar and the seeds from the cardamom pods. Stir until well mixed and smooth, creating a spiced crème fraîche to serve alongside the tarts.

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