× STEP 15 OF 17
Ingredients (7)
  • Puff Pastry320g Puff Pastry
  • Dark Brown Soft Sugar4 tbs Dark Brown Soft Sugar
  • Braeburn Apples3 Braeburn Apples
  • Red Wine Jelly4 tbs Red Wine Jelly
  • Creme Fraiche100ml Creme Fraiche
  • Icing Sugar1 tbs Icing Sugar
  • Cardamom3 Cardamom

Chinon Apple Tarts

Chinon Apple Tarts

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.

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