Tartlets with Apples in Chinon Wine
An elegant French dessert featuring a crispy puff pastry base, caramelized apples, and aromatic red wine jelly. Served with cardamom sour cream.
Ingredients
- 320 g Puff pastry
- 4 tbsp Dark brown sugar
- 3 pcs Braeburn apples
- 4 tbsp Red wine jelly
- 100 ml Sour cream
- 1 tbsp Icing sugar
- 3 pcs Cardamom
Instructions
- Prepare the red wine jelly. In a medium saucepan, combine red wine, jam sugar, a star anise, cloves, a cinnamon stick, allspice, and a split vanilla pod with seeds. Stir, then heat slowly until the sugar dissolves. Increase the heat and simmer until you reach a thick syrup consistency. Strain into a sterilized jar and cool completely. Store in the refrigerator for up to one month.
- Remove the pastry from the refrigerator and let it rest at room temperature for 10 minutes, then unfold it. Preheat the grill to maximum and the oven to 180°C. Cut out 2 circles with a diameter of 13 cm using a plate as a template and place them on a baking sheet. Sprinkle each circle with 1 tablespoon of sugar and grill for 5 minutes until caramelized, watching carefully to prevent the sugar from burning. Remove from the grill. The bases can be prepared several hours ahead and left covered at room temperature.
- Peel the apples, cut them into quarters, remove the cores, and slice them thinly to about 2 mm thickness. Arrange the slices on the prepared pastry. Sprinkle with the remaining sugar and bake in the oven for 20–25 minutes until the pastry is golden and crispy and the apples are soft. Let cool slightly.
- In a small saucepan, warm 3 tablespoons of red wine jelly over low heat with 1 teaspoon of water to make it more liquid. Carefully brush this mixture over the finished tartlets.
- Place the sour cream in a bowl, sift the icing sugar over it, add the cardamom, and mix well. Gently transfer the warm tartlets to serving plates and serve with cardamom sour cream.