Chinon Apple Tarts
Alright folks, let's talk Chinon Apple Tarts! A fancy name for a delicious treat that's easier to make than it sounds. You'll need some puff pastry, dark brown soft sugar, Braeburn apples, red wine jelly, creme fraiche, icing sugar, and cardamom. Now, before you dive into making that red wine jelly (which sounds posh, I know), let me share a little tip. Don't be like me and accidentally use white sugar instead of dark brown sugar. Let's just say the result was more "apple tarts with a surprise twist" than intended. Oh, and here's a pro tip: sprinkle a pinch of cardamom on top of the apples before popping the tarts in the oven. It'll take your taste buds on a flavorful ride they won't forget! And a little personal touch - I once made these tarts for a dinner party, and they were such a hit that I had to scribble down the recipe on napkins for all my guests. A messy chef is a happy chef, right? So there you have it, a mix of sweet apples, tangy red wine jelly, and buttery pastry that'll make your taste buds dance. Enjoy making these Chinon Apple Tarts and don't forget to share the love (and the recipe)!
Ingredients
- Puff Pastry320g
- Dark Brown Soft Sugar4 tbs
- Braeburn Apples3
- Red Wine Jelly4 tbs
- Creme Fraiche100ml
- Icing Sugar1 tbs
- Cardamom3
Nutrition
Directions
- 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. 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.
- 2
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.
- 3
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.
- 4
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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