Ingredients
- Puff Pastry (320 g)
- Dark Brown Soft Sugar (4 tbsp)
- Braeburn Apples (3)
- Red Wine Jelly (4 tbsp)
- Crème Fraîche (100 ml)
- Icing Sugar (1 tbsp)
- Cardamom (3 pods)
Instructions
Steps
- Begin by preparing the red wine jelly: In a medium saucepan, combine red wine, jam sugar, star anise, clove, cinnamon stick, allspice, and the split vanilla pod along with its seeds. Stir the mixture and gently heat until the sugar dissolves.
- Increase the heat and let it boil for 20 minutes until it thickens to a syrupy consistency. Strain the mixture into a sterilized jar and allow it to cool completely. This jelly can be stored in the fridge for up to a month.
- Take the puff pastry out of the fridge and let it sit at room temperature for about 10 minutes before unrolling it. Preheat the grill on high and the oven to 180°C (160°C fan or gas mark 4).
- Cut out two circles of pastry, each 13 cm in diameter, using a plate as a guide. Place them on a non-stick baking sheet. Sprinkle each circle with 1 tablespoon of dark brown soft sugar and grill for 5 minutes until caramelized, being careful not to let the sugar burn. Set aside.
- Prepare the Braeburn apples by peeling, quartering, and coring them. Slice the apples into 2 mm-thin slices and arrange them on top of the grilled pastry. Sprinkle with the remaining sugar.
- Bake in the oven for 20-25 minutes until the pastry is golden brown and the apples are tender. Remove from the oven and allow to cool slightly.
- To finish, gently warm 3 tablespoons of the red wine jelly in a small pan with 1 teaspoon of water to loosen it up, then brush it over the tarts.
- In a bowl, mix crème fraîche with icing sugar and cardamom. Serve the warm tarts on plates accompanied by the spiced crème fraîche.