Snack

Chinon Apple Tarts

Name: Chinon Apple Tarts
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Cuisine: French
Ingredients: 320g puff pastry; 4 tbs dark brown soft sugar; 3 Braeburn apples, peeled, quartered, cored, and thinly sliced; 4 tbs red wine jelly; 100ml crème fraîche; 1 tbs icing sugar, sifted; 3 cardamom; red wine, as needed; jam sugar, as needed; star anise, as needed; clove, as needed; cinnamon stick, as needed; allspice, as needed; vanilla pod, split, with seeds, as needed; 1 tsp water

Golden puff-pastry tarts topped with thinly sliced Braeburn apples, red wine jelly, and cardamom crème fraîche.

1 hr 15 min
1250 kcal
Vegetarian
French
Dessert

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Ingredients

For 2 servings

Steps

Step 1:
Put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod, and seeds in a medium saucepan.
Step 2:
Stir together and heat gently to dissolve the sugar.
Step 3:
Increase the heat and boil for 20 minutes, until reduced and syrupy.
20 min
Step 4:
Strain into a small sterilised jam jar and leave to cool completely. Refrigerate for up to 1 month.
Step 5:
Take the pastry out of the fridge and leave it at room temperature for 10 minutes, then unroll it.
10 min
Step 6:
Heat the grill to high and heat the oven to 180C/160C fan/gas 4.
Step 7:
Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place them on a non-stick baking sheet.
Step 8:
Sprinkle each pastry circle with 1 tablespoon of sugar.
Step 9:
Grill for 5 minutes to caramelise the sugar, watching carefully so it does not burn.
5 min
Step 10:
Remove from the grill. The pastry circles can be prepared a few hours ahead and kept covered out of the fridge.
Step 11:
Arrange the peeled, quartered, cored, and thinly sliced apples on top of the pastry.
Step 12:
Sprinkle over the remaining sugar and bake for 20–25 minutes, until the pastry is cooked through and golden and the apples are softened.
20–25 min
Step 13:
Remove the tarts and allow them to cool slightly.
Step 14:
Warm 3 tablespoons of the red wine jelly in a small pan over low heat with 1 teaspoon of water until a little more runny.
Step 15:
Brush the warmed jelly over the tops of the tarts.
Step 16:
Put the crème fraîche in a bowl, sift over the icing sugar and cardamom, and mix together.
Step 17:
Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.