Chinon Apple Tarts
Few dessert recipes are as satisfying as a well-made Chinon Apple Tarts. The star here is puff pastry, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Easy
Ingredients
- 320 g Puff Pastry
- 4 Tbs Dark Brown Soft Sugar
- 3 Braeburn Apples
- 4 Tbs Red Wine Jelly
- 100 ml Creme Fraiche
- 1 Tbs Icing Sugar
- 3 Cardamom
Method
- To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
- Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C/160C fan/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.
- Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.
- Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.
Tips for the best Chinon Apple Tarts
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 7 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the France base takes well to it.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Chinon Apple Tarts recipe easy to make?
It is rated easy: 7 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for puff pastry?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chinon Apple Tarts ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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