Step 2

Take the puff pastry out of the fridge and leave at room temperature for 10 minutes. Heat the grill to high and the oven to 180°C / 160°C fan / Gas 4.

Step 3

Cut out two 13cm circles of pastry using a plate as a guide and place on a non-stick baking sheet. Sprinkle each with 1 tbsp sugar and grill for about 5 minutes to caramelise, watching carefully so the sugar does not burn.

Step 4

Peel, quarter and core the apples, then slice 2mm thin. Fan the slices over the caramelised pastry discs. Sprinkle over the remaining 2 tbsp sugar.

Step 5

Bake for 20–25 minutes until the pastry is cooked through and golden and the apples are softened.

Step 6

Warm 3 tbsp of the red wine jelly with 1 tsp water in a small pan until slightly runny, then brush generously over the warm tarts.

Step 7

Stir together the crème fraîche, icing sugar and ground cardamom. Serve the warm tarts with the cardamom crème fraîche alongside.