FranceDessert
Chinon Apple Tarts
These apple tarts feature thin slices of Braeburn apples baked on puff pastry, brushed with a homemade red wine jelly. The pastry gets a quick grill to caramelize the sugar before baking, giving it a crisp base. While the red wine jelly takes about 20 minutes to reduce, you can make it up to a month ahead and keep it in the fridge. Serve them warm with a dollop of cardamom-spiced crème fraîche for a bright, creamy contrast.
26 minServes 4
Method
4 steps · 26 min total
- 01
Make Red Wine Jelly
To make the red wine jelly, combine the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, and the split vanilla pod with its seeds in a medium saucepan. Stir gently over low heat until the sugar dissolves completely, then increase the heat and boil for 20 minutes, until the mixture is reduced and syrupy. Strain the jelly into a small, sterilised jam jar and let it cool completely; it will keep in the fridge for up to 1 month.
