Chinon Apple Tarts

• Puff Pastry11¼ oz
• Dark Brown Soft Sugar4 tbs
• Braeburn Apples3
• Red Wine Jelly4 tbs
• Creme Fraiche7 tbsp
• Icing Sugar1 tbs
• Cardamom3

Instructions

1. 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. 2

   Stir together, then heat gently to dissolve the sugar.

3. 3

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

4. 4

   Strain into a small, sterilised jam jar and leave to cool completely.

5. 5

   Will keep in the fridge for up to 1 month.

6. 6

   Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.

7. 7

   Heat the grill to high and heat the oven to 180C/160C fan/gas 4.

8. 8

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

9. 9

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

10. 10

    Remove from the grill.

11. 11

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

12. 12

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

13. 13

    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.

14. 14

    Remove and allow to cool slightly.

15. 15

    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.

16. 16

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

17. 17

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