Chinon apple tarts
These little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly - the perfect end to a special supper for two
Red wine jelly
Makes 200ml/7fl oz
Easy
Prep:
Cook:
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Skip to ingredients
- 375ml red winesuch as Chinon
- 200g jam sugar
- 1 star anise
- 1 clove
- 2.5cm piece cinnamon stick
- pinch of allspice
- ½ split vanilla podseeds scraped out
Nutrition: per tbsp
- kcal36
- fat0glow
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir 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. Will keep in the fridge for up to 1 month.
