Chinon Apple Tarts

Instructions

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.

2- Stir together, then heat gently to dissolve the sugar.

3- Turn up the heat and boil for 20 mins until reduced and syrupy.

4- Strain into a small, sterilised jam jar and leave to cool completely.

5- Will keep in the fridge for up to 1 month.

6- Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.

7- Heat the grill to high and heat the oven to 180C/160C fan/gas 4.

8- Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet.

9- Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn.

10- Remove from the grill.

11- Can be done a few hours ahead, and left, covered, out of the fridge.

12- Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.

13- 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.

14- Remove and allow to cool slightly.

15- 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.

16- Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together.

17- Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.