Chinon Apple Tarts: French Sweet

What does it include?

Ingredients

• 320g puff pastry
• 60 ml dark brown soft sugar
• 3 Braeburn apples
• 60 ml red wine gelatin
• 100ml fresh cream
• 15 ml icing sugar
• 3 cardamom

How to prepare it step by step?

Preparation

1. Prepare the red wine gelatin in a medium saucepan. Gently heat and dissolve the sugar, then increase the heat to high and boil for 20 minutes until reduced and syrupy. Transfer the gelatin to a small sterilized jam jar and let it cool completely.
2. To make the pies, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes. Unroll the dough and cut 2 x 13cm circles on a non-stick baking sheet.
3. Preheat the oven to 180°C/160°C fan/gas 4. Place the dough circles on the baking tray.
4. Peel, quarter, and core the apples. Slice them into 2mm thick pieces and arrange on top of the dough. Sprinkle with the remaining sugar and bake for 20-25 minutes until the dough is golden brown and the apples are tender.
5. Whisk the fresh cream in a bowl, sift in the icing sugar and cardamom, and mix until smooth. Transfer the hot tarts to serving plates and serve with the cardamom cream.