Chinon Apple Tarts

Ingredients

• 11 ozpuff pastry, ready-rolled; refrigerated, brought to room temperature 10 minutes before use
• 4 tbspdark brown sugar, 1 tbsp per tart for the pastry, the rest over the apples
• 3braeburn apples, peeled, quartered, cored and sliced 2mm thin
• 3 tbspred wine jelly, store-bought; redcurrant jelly works too
• 0.4 cupcrème fraîche, for cardamom cream to serve
• 1 tbsppowdered sugar, sifted into crème fraîche
• 3cardamom, pods, seeds ground

Method

1. 1

   Take the puff pastry out of the fridge 10 minutes before you start, and heat the broiler to high.

2. 2

   Cut two 5-inch (13 cm) circles from the pastry, using a saucer as a guide, and lay them on a nonstick baking sheet. Sprinkle each with 1 tbsp of the sugar and broil for about 5 minutes, watching closely, until the sugar caramelizes without burning.

3. 3

   Switch the oven to bake at 350°F. While it settles, peel, quarter and core the apples and slice them 2 mm thin, fan the slices over the pastry discs and sprinkle with the remaining sugar.

4. 4

   Bake for 20 to 25 minutes, until the pastry is cooked through and golden underneath and the apples are soft.

5. 5

   Warm the red wine jelly with a splash of water in a small pan until runny, and brush it generously over the warm tarts.

6. 6

   Stir the crème fraîche, powdered sugar and ground cardamom together and serve it alongside the warm tarts.

Nutrition per serving