Chinon Apple Tarts
Delicate French-style apple tarts with caramelised puff pastry, warm red wine jelly glaze and fragrant cardamom crème fraîche — elegant, fruity and perfect for dessert.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
Main
- 320 g puff pastry
- 4 tbsp dark brown soft sugar
- 3 pcs braeburn apples
- 4 tbsp red wine jelly
- 100 ml crème fraîche
- 1 tbsp icing sugar
- 3 pcs cardamom
Directions
- To make the red wine jelly: combine red wine, jam sugar, star anise, clove, cinnamon stick, allspice and split vanilla pod with seeds in a saucepan, stir to dissolve sugar, heat gently then boil 20 minutes until reduced and syrupy, strain into a sterilised jar and cool (keeps up to 1 month in fridge).
- Bring pastry to room temperature for 10 minutes and unroll.
- Heat grill to high and oven to 180C (160C fan)/gas 4.
- Cut two 13 cm circles of pastry and place on a non-stick baking sheet.
- Sprinkle each circle with 1 tbsp sugar and grill about 5 minutes to caramelise, watching carefully so sugar does not burn; remove from grill.
- Peel, quarter, core and slice apples 0.2 cm thick and arrange on pastry.
- Sprinkle over remaining sugar and bake 20–25 minutes until pastry is golden and apples softened; remove and cool slightly.
- Warm 3 tbsp red wine jelly with 1 tsp water over low heat until runny, then brush over tarts.
- Mix crème fraîche with sifted icing sugar and crushed cardamom.
- Lift warm tarts onto plates and serve with cardamom crème fraîche.