French · Dessert · Easy
Chinon Apple Tarts
0.0 (0 ratings)- Total
- 47 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 610
Thin apple slices fan over crisp puff pastry, brushed with red wine jelly and served with softly spiced cardamom cream.
A glossy jelly finish makes Chinon Apple Tarts look intricate, but the base is a sheet of ready-made puff pastry. Thinly sliced apples soften as the pastry lifts around them, leaving a crisp border to catch the sweet glaze.
Keep the pastry cold until you cut it, and use a firm apple such as Braeburn. Purchased red wine jelly saves a separate preserving project; red currant jelly gives a brighter, fruitier alternative.
Method
Heat the oven to 400°F (200°C). Unroll puff pastry on parchment and cut into four rectangles. Score a 1/2-inch border without cutting through and prick the centers with a fork.
Arrange apples inside the borders, overlapping slightly. Sprinkle with brown sugar and transfer the parchment to a sheet pan. Bake for until the pastry is deeply golden underneath and the apples are tender.
Warm red wine jelly with water in a small saucepan over low heat for until fluid. Brush over the apples.
Stir creme fraiche, powdered sugar and ground cardamom together. Serve the tarts warm with the cream alongside.
Forkue tips
- Avoid stacking the apple slices more than two deep; a thick layer traps moisture against the pastry.
Storing and reheating
Refrigerate tarts and cream separately for 2 days. Warm tarts on a sheet pan at 350°F for 8 minutes; add the chilled cream after reheating.
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Kitchen gear
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Chinon Apple Tarts: FAQ
What can replace red wine jelly?
Red currant jelly melts into a similarly glossy glaze and balances the sweetness of the apples.
Why is the pastry soft underneath?
Wet apples or a pale bake can leave the base soggy. Slice thinly and bake until the underside is golden, not just the raised edges.
How do I store and reheat Chinon Apple Tarts?
Refrigerate tarts and cream separately for 2 days. Warm tarts on a sheet pan at 350°F for 8 minutes; add the chilled cream after reheating.
How long does Chinon Apple Tarts take?
About 47 min in total: 20 min prep and 27 min cooking.
What do I need to make Chinon Apple Tarts?
The key ingredients are puff pastry, apples, red wine jelly, creme fraiche and ground cardamom, plus pantry basics.
Any tips for Chinon Apple Tarts?
Avoid stacking the apple slices more than two deep; a thick layer traps moisture against the pastry.
