A speciality from Chinon. It is best to prepare the wine jelly a day in advance.
Wine Jelly:
1 bottle of red wine
250 g jam sugar
3 cloves, 2 star aniseed, a pinch of allspice, one cinnamon stick and one split vanilla bean (or another mix of spices according to your taste)
Put all the ingredients together in a pan and boil for about 20 minutes or until the mixture thickens notably. Pour into a sterile jam pot with a screw top. The jelly keeps for several months in stored in the fridge.
Tarte:
one round ready-rolled puff pastry
4 – 6 tbl spoons brown sugar
3 – 4 large apples
Unroll puff pastry, put on a baking sheet cover with baking paper and prick with a fork. Sprinkle with 2 – 3 table spoons of sugar. Caramelize under the hot grill in the oven (240° C) for about five minutes. Keep an eye on it to make sure it does not burn. Remove and turn the oven down to 180 °C. (don’t worry if it has risen irregularly, once you cover it with the apple it will even out again).
Peel and core the apples and cut into fine slices (about 2 mm thick). Arrange them closely overlapping on the caramelized pastry. Sprinkle with the rest of the sugar and cook in the middle of the oven for 30 minutes. Remove and leave to cool slightly.
While still warm, spread with several spoons of wine jelly (use a pastry brush). If your jelly is too thick, warm it in a pan to make it runny again.
Serve with vanilla or cinnamon ice cream or with flavoured whipped cream.
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