Chinon Apple Tarts

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

Instructions

1. To make the red wine jelly, place the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a saucepan. Heat gently, stirring, until the sugar dissolves. Increase the heat and boil for about 20 minutes until reduced and syrupy. Strain into a clean jar and leave to cool completely. The jelly will keep refrigerated for up to one month.
2. Remove the puff pastry from the fridge and let it sit at room temperature for about 10 minutes. Preheat the oven to 180°C / 160°C fan / Gas mark 4 and set the grill to high. Unroll the pastry and cut out two 13 cm circles using a plate as a guide. Place on a non-stick baking tray, sprinkle each with 1 tablespoon of sugar and grill for about 5 minutes, watching carefully so the sugar caramelises without burning. Remove and set aside.
3. Peel, quarter and core the apples, then slice them very thinly, about 2 mm thick. Arrange the slices over the pastry bases and sprinkle with the remaining sugar. Bake for 20–25 minutes until the pastry is golden and cooked through and the apples are tender. Remove from the oven and allow to cool slightly.
4. Warm 3 tablespoons of the red wine jelly with 1 teaspoon of water over low heat until loosened, then brush over the apples.
5. Mix the crème fraîche with the icing sugar and ground cardamom. Transfer the warm tarts to serving plates and serve with the cardamom crème fraîche.

instructions_source: editorial-classic