Chinon Apple Tarts

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan.
2. 2Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely.
3. 3Will keep in the fridge for up to 1 month.
4. 4Take 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/160°C / 325°F fan/gas 4.
5. 5Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place the on a non-stick baking sheet.
6. 6Sprinkle 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.
7. 7Can be done a few hours ahead, and left, covered, out of the fridge.
8. 8Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.
9. 9Sprinkle 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 let it cool slightly.
10. 10Warm 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.
11. 11ServeTip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix until combined. Gently lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.