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•January 9, 2026

Mulled Wine Glazed Chinon Apple Tarts

Total Time

60 min

Servings

4 people

Level

medium

Rating

(1)

Mulled Wine Glazed Chinon Apple Tarts

This festive variation of the classic French tart infuses the traditional red wine jelly with warming spices like cinnamon and orange zest. The result is a comforting, aromatic dessert that captures the essence of mulled wine paired with crisp apples and buttery pastry.

Ingredients

1 sheet frozen puff pastry, thawed

1 cup dry red wine (Cabernet or Merlot)

1/2 cup granulated sugar

1 cinnamon stick

2 strips fresh orange zest

3 large apples (Granny Smith or Honeycrisp)

2 tbsp unsalted butter, melted

1 large egg, beaten (for wash)

Instructions

1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2

In a small saucepan, combine the red wine, sugar, cinnamon stick, and orange zest. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the liquid reduces by half and becomes syrupy. Remove the cinnamon and zest, then let it cool slightly.
3

Roll out the puff pastry slightly and cut it into 4 equal squares or circles. Score a border about 1/2 inch from the edge with a knife, being careful not to cut all the way through.
4

Peel, core, and thinly slice the apples.
5

Spread a tablespoon of the spiced red wine syrup inside the border of each pastry piece.
6

Arrange the apple slices neatly over the syrup in a fan pattern.
7

Brush the edges of the pastry with the beaten egg and brush the apple slices with the melted butter.
8

Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the apples are tender.
9

Drizzle any remaining wine syrup over the hot tarts before serving.

Recipe Details

Prep Time25 min

Cook Time35 min

Total Time60 min

Difficulty

medium

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•

Dessert

•January 9, 2026

Mulled Wine Glazed Chinon Apple Tarts

Total Time

60 min

Servings

4 people

Level

medium

Rating

(1)

Mulled Wine Glazed Chinon Apple Tarts

Ingredients

1 sheet frozen puff pastry, thawed

1 cup dry red wine (Cabernet or Merlot)

1/2 cup granulated sugar

1 cinnamon stick

2 strips fresh orange zest

3 large apples (Granny Smith or Honeycrisp)

2 tbsp unsalted butter, melted

1 large egg, beaten (for wash)

Instructions

1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2

In a small saucepan, combine the red wine, sugar, cinnamon stick, and orange zest. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the liquid reduces by half and becomes syrupy. Remove the cinnamon and zest, then let it cool slightly.
3

Roll out the puff pastry slightly and cut it into 4 equal squares or circles. Score a border about 1/2 inch from the edge with a knife, being careful not to cut all the way through.
4

Peel, core, and thinly slice the apples.
5

Spread a tablespoon of the spiced red wine syrup inside the border of each pastry piece.
6

Arrange the apple slices neatly over the syrup in a fan pattern.
7

Brush the edges of the pastry with the beaten egg and brush the apple slices with the melted butter.
8

Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the apples are tender.
9

Drizzle any remaining wine syrup over the hot tarts before serving.