Instructions
Begin by preparing the rich red wine jelly. Combine the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, and the split vanilla pod with its seeds in a medium saucepan. Stir gently to meld the ingredients and gradually heat the mixture to dissolve the sugar. Once dissolved, increase the heat and allow it to boil gently for 20 minutes until the liquid reduces to a thick, syrupy consistency. Strain the jelly through a fine sieve into a sterilized jar and allow it to cool completely. This flavorful jelly can be stored in the fridge for up to one month, making it a handy prep step ahead of time. Next, remove the puff pastry from the fridge and let it soften slightly at room temperature for about 10 minutes to aid in handling. Preheat your grill to high and the oven to 180C (160C fan, gas mark 4). Using a plate roughly 13cm in diameter as a guide, cut out two circles from the pastry sheet. Transfer these onto a non-stick baking sheet. Sprinkle each pastry circle with a tablespoon of dark brown soft sugar, then place under the grill for about 5 minutes to caramelize the sugar — watch closely to prevent burning. If preparing in advance, these caramelized pastry bases can be covered and kept at room temperature for a few hours. Peel the Braeburn apples, quarter, core, and slice them thinly into 2mm slices. Neatly arrange the apple slices on top of each caramelized pastry base, creating an attractive layered effect. Sprinkle the remaining sugar evenly over the fruit. Bake the tarts in the oven for 20-25 minutes, until the puff pastry is fully baked, golden, and crisp, and the apples have softened beautifully. Remove the tarts from the oven and allow them to cool slightly. To finish, gently warm 3 tablespoons of the red wine jelly in a small pan over low heat, adding a teaspoon of water to loosen the glaze slightly. Brush this glossy jelly generously over the tops of the warm tarts, giving them a beautiful shiny finish and extra depth of flavor. For the luscious cardamom crème fraîche, whisk the crème fraîche in a bowl with sifted icing sugar and ground cardamom until smooth and fragrant. Carefully transfer the warm tarts to serving plates and accompany each with a dollop of this spiced crème fraîche, enhancing the tasting experience with its creamy and aromatic notes. Enjoy this elegant dessert fresh for the best texture and flavor.
