Chinon Apple Tarts

Dessert

Cuisine French

Tags Tart,Baking

Ingredients 7

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Story behind the dish

Imagine biting into a tender, flaky pastry crowned with perfectly caramelized sugar and thinly sliced, fragrant apples — that’s the magic of these Chinon Apple Tarts. Crafted with a touch of elegance, they combine the rich sweetness of dark brown sugar with the complex depth of homemade red wine jelly. These tarts are an ode to combining rustic charm with sophisticated flavors, perfect for a cozy afternoon or an elegant dessert that sparks conversation.

The story begins with the enchanting process of simmering wine and spices to create a luscious jelly, which adds a delightful fruity warmth. Paired with crisp, caramelized pastry and perfumed with cardamom crème fraîche, each bite transports you to a lovely sunlit orchard, surrounded by the spicy aroma of cinnamon and cloves.

Ingredients

  • 1 1/4 cups (320 g) Puff Pastry
  • 4 tablespoons Dark Brown Soft Sugar
  • 3 Braeburn Apples
  • 4 tablespoons Red Wine Jelly (see instructions below)
  • 1/3 cup (100 ml) Creme Fraiche
  • 1 tablespoon Icing Sugar
  • 3 Cardamom Pods

For the red wine jelly:

  • 1 cup (240 ml) red wine
  • 2 tablespoons jam sugar
  • 1 star anise
  • 1 clove
  • 1 cinnamon stick
  • 1/4 teaspoon allspice
  • 1/2 split vanilla pod with seeds

Step-by-step

  1. To make the red wine jelly, combine the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir to combine, then gently heat until the sugar dissolves. Turn up the heat and boil for 20 minutes until reduced and syrupy. Strain into a sterilized jam jar and let cool completely. Store in the fridge for up to 1 month.
  2. Take the puff pastry out of the fridge and let it sit at room temperature for 10 minutes. Unroll the pastry carefully.
  3. Preheat the grill to high and the oven to 350°F (180°C/160°C fan/gas mark 4). Use a 13cm (5-inch) plate as a guide to cut out two circles of pastry. Place these on a non-stick baking sheet.
  4. Sprinkle each pastry circle with 1 tablespoon of dark brown sugar. Grill for 5 minutes to caramelize the sugar, keeping a close eye to prevent burning.
  5. Remove the pastry from the grill and let it cool slightly.
  6. Peel, quarter, and core the apples. Slice them as thin as possible (about 2mm) and arrange the apple slices evenly on top of the caramelized pastry.
  7. Sprinkle the remaining sugar over the apples, then bake in the oven at 350°F (180°C) for 20 to 25 minutes until the pastry is golden and cooked through and the apples are soft.
  8. Remove the tarts from the oven and allow to cool for a few minutes. Meanwhile, warm 3 tablespoons of the red wine jelly with 1 teaspoon of water in a small pan until slightly runny.
  9. Brush the warm jelly over the top of the tarts to add a glossy, flavorful finish.
  10. Mix the crème fraîche with the sifted icing sugar and ground cardamom to make a fragrant accomplice.

Chef’s tips & serving ideas

  • For an extra touch of elegance, serve these tarts with a sprinkle of chopped nuts or a drizzle of honey.
  • The crème fraîche can be prepared ahead and refrigerated; just give it a gentle stir before serving.

Closing thoughts

A perfect blend of fruity, spicy, and buttery goodness, these Chinon Apple Tarts are a cozy yet sophisticated treat. The homemade red wine jelly infuses each bite with depth and warmth, making them a memorable dessert to cherish with loved ones or enjoy quietly on your own. Gather your ingredients, follow these steps, and indulge in a moment of culinary delight that’s truly special.