Dessert · French

Chinon Apple Tarts with Cardamom Cream

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 27, 2026

These French-style apple tarts turn a sheet of puff pastry into something that looks fancy but takes almost no effort. Thin apple slices caramelize in the oven over crisp pastry, then get a glossy brush of red wine jelly and a spoon of spiced cardamom cream. It is the kind of dessert that feels special without any fuss.

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Chinon Apple Tarts with Cardamom Cream

Why you'll love this

  • Bakery-worthy tarts from just one sheet of pastry.
  • The cardamom cream makes it taste restaurant-special.
  • Ready start to finish in under an hour.
  • Easy to double for a crowd.

EveryDayMeal recipe

Chinon Apple Tarts with Cardamom Cream

Prep
20m
Cook
30m
Total
50m
Serves
2
Level
Easy

Ingredients

  • 11 oz (about 1 sheet) puff pastry, thawed
  • 4 tablespoons dark brown sugar
  • 3 Braeburn apples
  • 4 tablespoons red wine jelly (or red currant jelly)
  • 1/2 cup creme fraiche
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon (from about 3 pods) cardamom, ground

Equipment

  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Pastry brush
  • Mandoline or sharp knife
  • Small mixing bowl

Instructions

  1. Take the puff pastry out of the fridge and let it sit at room temperature for about 10 minutes so it unrolls without cracking.
  2. Heat your broiler to high and set the oven to 350F so it is ready to go once the pastry is caramelized.
  3. Using a small plate as a guide, cut two 5-inch circles from the pastry and place them on a nonstick or parchment-lined baking sheet.
  4. Sprinkle each circle with 1 tablespoon of the brown sugar, then broil for about 5 minutes until the sugar melts and caramelizes. Watch closely, because sugar can go from golden to burnt in seconds.
  5. Peel, quarter, and core the apples, then slice them very thin (about 1/16 inch) so they soften evenly and fan out neatly.
  6. Arrange the apple slices on top of the caramelized pastry, overlapping slightly, then sprinkle the remaining 2 tablespoons brown sugar over the top.
  7. Bake for 20 to 25 minutes until the pastry is puffed, cooked through, and golden underneath, and the apples are tender.
  8. Let the tarts cool slightly while you warm 3 tablespoons of the red wine jelly in a small pan over low heat with 1 teaspoon water, stirring until it loosens into a brushable glaze.
  9. Brush the warm jelly over the apples for a glossy, jewel-like finish.
  10. Stir the creme fraiche together with the powdered sugar and cardamom in a small bowl, then serve alongside the warm tarts.

Tips from the kitchen

  • Slice the apples as thin as you can, ideally with a mandoline, so they bake soft instead of staying crunchy.
  • Keep a close eye during the broiler step. Caramelizing sugar is fast and easy to scorch.
  • If you cannot find red wine jelly, red currant jelly or apricot jam makes a great glaze.

Estimated nutrition per serving: 620 cal · 6g protein · 72g carbs · 35g fat

Make it your own

  • Swap Braeburn apples for Honeycrisp or Granny Smith for a tarter bite.
  • Use apricot jam instead of red wine jelly for a lighter, fruitier glaze.
  • Add a pinch of cinnamon to the brown sugar for warm spice.

Storing & make-ahead

These are best the day they are made while the pastry is crisp. Store leftovers covered at room temperature for up to 1 day, then reheat in a 350F oven for 5 to 8 minutes to re-crisp. Keep the cardamom cream in the fridge and add just before serving.

Good to know

Can I make these ahead?
You can caramelize the pastry circles a few hours ahead and leave them covered at room temperature, then add apples and bake when ready to serve.
Do I have to use the broiler first?
That step caramelizes the sugar on the base for extra crunch and flavor, but you can skip it and just bake if you prefer a simpler tart.
What if my pastry cracks?
Let it warm at room temperature a few more minutes, then gently press the cracks back together before cutting.
Can I use store-bought jelly?
Absolutely. Any red jelly or jam works as a glaze. Just thin it with a little water and warm it until brushable.

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