How to Make Chinon Apple Tarts
- If the pastry is in the refrigerator then remove it first and keep it in the room temperature for at least 10 minutes.
- Meanwhile, heat the grill to high and heat the oven at 180°
- Unroll the pastries and cut each one in circles using regular plates as your size-guide.
- Place the circled pastries on a non-stick baking sheet and shower them with 1 tablespoon of sugar and place them in the oven to grill for five minutes, or until the sugar has caramelized. Stray watchful as the sugar burns easily.
- Next, peel the apples and cut it into thin slices. Arrange the slices of apple on top of the pastries. Sprinkle the remaining sugar on top of the pastries and place it back into the oven to bake for 20-25 minutes or until the pastries are golden in colour and the apples softened. Remove and set aside to cool down.
- On the other hand, in a small pan prepare cabernet paste using the instructions on the pack. Add a little more water to make it extra runny. When prepared, brush this paste on top of the apples and pastry.
- In a bowl, pour crème fraîche, sift icing sugar in it along with cardamom powder and mix well. Serve the Chinon Custard tarts with Cardamom Crème Fraîche to dip in.
- Enjoy the delicious French dessert!
- Tarts (one form of pastry) were actually brought by Muslims during the invasion and ended up fascinating the European chefs with it.
- 9th December is National Pastry Day.
The Pastry War between France and Mexico was initiated as a result of a destroyed pastry bakery of a French chef.