Chinon Apple Tarts

To make the red wine jelly, put the red wine, jam Sucre, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan

Remuer together, then Chauffer gently to dissolve the Sucre

Turn up the Chauffer and Bouillir 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

Chauffer the Griller to high and Chauffer the oven to 180C/160C fan/gas 4

Couper 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 Sucre and Griller for 5 mins to caramelise, watching carefully so that the Sucre doesn’t burn

Retirer from the Griller

Can be done a few hours ahead, and left, covered, out of the fridge.

Éplucher, quarter and core the apples, Couper into 2mm-thin slices and arrange on top of the pastry

Sprinkle over the remaining Sucre and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened

Retirer and allow to cool slightly

Warm 3 tbsp of the red wine jelly in a small pan over a low Chauffer 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 Sucre and cardamom, and Mélanger together

Carefully lift the warm tarts onto serving plates and Servir with the cardamom crème fraîche.