Chinon Apple Tarts

Chinon Apple Tarts


These little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special supper for two.

Preparation Time: 30 Minutes

Cooking Time: 1 Hour

Serves: 2


- 375ml red wine, such as Chinon

- 200g jam sugar

- 1 star anise

- 1 clove

- 2.5cm piece cinnamon stick

- Pinch of allspice

- ½ split vanilla pod, seeds scraped out

For the tarts:

- 320g pack ready-rolled butter puff pastry

- 4 tbsp light brown soft sugar

- 2-3 eating apples

- 3 tbsp red wine jelly


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 cardamom crème fraîche.

Credit: Alex Hollywood