- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 1074
- Carbohydrate Content: 123g
- Fat Content: 58g
- Fiber Content: 2g
- Protein Content: 12g
- Saturated Fat Content: 31g
- Sodium Content: 1.3g
- Sugar Content: 68g
Chinon apple tarts Recipe
Chinon apple tarts is a French recipe for 4 - 8 people, takes only 20 mins; recipe has red wine, sugar and star anise.
- Red Wine - 375ml red wine, such as Chinon
- Sugar - 200g jam sugar
- Creme Fraiche - 100ml creme fraiche
- Apple - 2-3 eating apples (I used Pink Lady)
- Allspice - pinch of allspice
- Icing Sugar - 1 tbsp icing sugar
- Clove - 1 clove
- Cardamom Pod - 3 cardamom pods, pods discarded and seeds ground
- Cinnamon Stick - 2 1/2 cm piece cinnamon stick
- Star Anise - 1 star anise
- Light Brown Soft Sugar - 4 tbsp light brown soft sugar
- Puff Pastry - 320g pack ready-rolled all-butter puff pastry
- Jelly - 3 tbsp red wine jelly (see above recipe)
- Split Vanilla Pod - 1/2 split vanilla pod, seeds scraped out
- 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.
- 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.
- 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.
- Tip the creme fraiche 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 creme fraiche.