Chinon Apple Tartlets

• red wine↗375ml ml

  e.g., Chinon

• jam sugar↗200g g
• star anise1
• cloves↗1
• cinnamon stick↗2.5cm piece cm
• allspicepinch of
• split vanilla pod½

  seeds squeezed out

• ready rolled puff pastry (all‑butter)320g g
• light brown soft sugar↗4 tbsp tbsp
• apples for eating↗2-3

  (I used Pink Lady)

• red wine jelly tbsp

  (see recipe above)

• crème fraîche↗100ml ml
• powdered sugar↗1 tbsp tbsp
• cardamom pods3

  pods discarded, seeds ground

Step-by-step instructions

1. 1

   To make the red‑wine jelly, place the red wine, jam sugar, star anise, cloves, cinnamon stick, allspice, split vanilla pod and its seeds in a medium saucepan. Stir, then gently heat until the sugar dissolves. Increase the heat and simmer for 20 minutes until the mixture reduces and becomes syrupy. Strain into a small sterilised jam jar and let cool completely. Store in the refrigerator for up to one month.

2. 2

   Remove the puff pastry from the fridge and let it sit at room temperature for 10 minutes, then unfold. Preheat the grill to high heat and the oven to 180 °C/160 °C with convection/gas 4. Cut two circles 13 cm in diameter from the pastry using a plate as a template and place them on a non‑stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 minutes to caramelise, watching carefully that the sugar does not burn. Remove from the grill. They can be prepared a few hours ahead, kept covered at room temperature.

3. 3

   Core, quarter and remove the cores of the apples, slice them thinly (about 2 mm thick) and arrange on the pastry. Sprinkle with the remaining sugar and bake for 20‑25 minutes until the pastry is cooked through and golden and the apples are soft. Remove and let cool slightly. Warm 3 tbsp of the red‑wine jelly in a small saucepan over low heat with 1 tsp water to loosen it, then brush the tops of the tartlets with it.

4. 4

   Pour the crème fraîche into a bowl, sift the powdered sugar and cardamom, and mix. Gently lift the warm tartlets onto serving plates and serve with the cardamom crème fraîche.