Chinon Apple Tarts


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


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.
Stir together, then heat gently to dissolve the sugar.
Turn up the heat and boil for 20 mins until reduced and syrupy.
Strain into a small, sterilised jam jar and leave to cool completely.
Will keep in the fridge for up to 1 month.
Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.
Heat the grill to high and heat the oven to 180C/160C fan/gas 4.
Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet.
Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn.
Remove from the grill.
Can be done a few hours ahead, and left, covered, out of the fridge.
Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.
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.
Remove and allow to cool slightly.
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.
Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together.
Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.

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