320 g pack ready-rolled all-butter puff pastry
3 tbsp light brown soft sugar
2- 3 eating apples
3 tbsp cabernet paste
For the cardamom creme fraiche
100 ml crème fraîche
1 tbsp icing sugar
3 cardamom pods, pods discarded and seeds ground
- 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. Cut out 2 × 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 the 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.