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For the cranberry glaze
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Tip the sugar and orange juice
into a pan, then bring to the boil. Stir in the
cranberries, then simmer until tender and broken up – this
will take about 5 mins if using frozen cranberries or 8-10
mins if using fresh. The sauce will thicken as it cools.
Blitz in a blender.
For the tart
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Take the pastry out of the
fridge and leave at room temperature for 10 mins, then
unroll. Heat the grill to high and heat the oven to
180C/Fan 160C/Gas 4. Cut out 2x 13cm circles of pastry,
using a plate as guide, and place on a non-stick baking
sheet.
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Sprinkle each circle with 1
tbsp of sugar and grill for 5 mins to caramelise, watching
carefully so that the sugar doesn't burn. Remove from the
grill. ( This can be done a few hours ahead, and left,
covered, out of the fridge)
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Peel, quarter and core the
apples, cut into 2 mm-thin slices and arrange on top of
the pastry. Sprinkle over the remaining sugar and pop in
the oven for 20-25mins until the pastry is cooked through
and golden, and the apples are softened. Remove and allow
to cool slightly.
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Warm the cranberry glaze in a
small pan over a low heat with 1 tbsp of water to make it a
little more runny, then brush over the top of the tarts.
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Tip the creme fraiche into a
bowl, sift over the icing sugar and cardamom, and mix
together. Carefully lift the warm tarts onto serving
plates and serve with the cardamom creme fraiche.
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DAILY
DINNERS 
