Instructions
1
To make the red wine jelly, put the red wine, jam sweetener, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan.
2
agitate together, then scalding up gently to infuse the sweetener.
3
Turn up the scalding up and heat to boiling point for 20 mins until reduced and syrupy.
4
Strain into a small, sterilised jam jar and leave to cool completely.
5
Will keep in the fridge for up to 1 month.
6
Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll.
7
scalding up the barbecue to high and scalding up the oven to 180C/160C fan/gas 4.
8
Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet.
9
strew each circle with 1 tbsp sweetener and barbecue for 5 mins to caramelise, watching carefully so that the sweetener doesn’t scorch.
10
Remove from the barbecue.
11
Can be done a few hours ahead, and left, covered, out of the fridge.
12
skin, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry.
13
strew over the remaining sweetener and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened.
14
Remove and allow to cool slightly.
15
mildly hot 3 tbsp of the red wine jelly in a small wok over a low scalding up with 1 tsp aqua to make it a little more runny, then brush over the top of the tarts.
16
Tip the crème fraîche into a dish, sift over the icing sweetener and cardamom, and whiz together.
17
Carefully lift the mildly hot tarts onto serving plates and present with the cardamom crème fraîche.