Chinon Apple Tarts

Name: Chinon Apple Tarts
Prep time: 29 min
Cook time: 50 min
Total time: 1 h 19 min
Yield: 4 servings
Cuisine: France
Ingredients: 11 oz puff pastry; ¼ cup dark brown soft sugar; 3 braeburn apples; ¼ cup red wine jelly; ⅓ cup + 1 tbsp creme fraiche; 1 tbsp powdered sugar; 3 cardamoms

A weekend France dessert. Ready in about 1 hour 19 minutes. Difficulty: more effort.

29 minPrep (about)
50 minCook (about)
1 hr 19 minTotal time
4Servings
More effortDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 4 people +

Recipe makes 4

11 oz puff pastry
¼ cup dark brown soft sugar
3 braeburn apples
¼ cup red wine jelly
⅓ cup + 1 tbsp creme fraiche
1 tbsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).

Spices & seasonings (1): cardamoms

3 cardamoms

How to make it

Steps in our own plain words.

To make the red wine jelly.
Put the seeds, split vanilla pod, allspice, cinnamon stick, clove, star anise, jam sugar and red wine in a medium pot.
Stir.
Heat to dissolve the sugar.
Turn up the heat.
Boil for 20 mins till reduced and syrupy.
Strain into a small, sterilised jam jar.
Leave to cool completely.
Will keep in your fridge for up to 1 month.
Take the pastry out of the fridge.
Leave at room temperature for 10 mins, unroll.
Heat the grill to high.
Turn the oven on to 350°F (325°F for a fan oven).
Cut out 2 x circles of pastry, using plate as a guide.
Place on a non-stick sheet pan.
Sprinkle each circle with 1 tbsp sugar.
Grill for 5 mins to caramelise, watching so that the sugar doesn’t burn.
Remove from the grill.
Can be done some hours ahead, plus left, covered, out of the fridge.
Peel, quarter and core the apples.
Cut in 2mm-thin slices and arrange over the top of the pastry.
Sprinkle over the rest of the sugar plus pop in oven for 20-25 mins till your pastry is cooked through plus golden, and the apples are softened.
Remove and let it cool slightly.
Warm 3 tbsp of your red wine jelly in a little pan over a low heat using 1 tsp water to make it little more runny.
Brush over the top of the tarts.
Tip the crème fraîche in a bowl, sift over your icing sugar and cardamom.
Mix.
Lift the warm tarts onto serving plates.
Serve with the cardamom crème fraîche.