In a medium saucepan, combine the red wine, sugar, cinnamon stick, star anise, and lemon zest.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer and let it cook for 5 minutes to infuse the flavors.

Peel, core, and slice the apples into uniform wedges about 1/2 inch thick.

Add the apple slices to the simmering wine syrup and poach gently for 10-15 minutes until they are tender and stained red, but not falling apart.

Remove the apples with a slotted spoon and set them aside to cool; continue to simmer the wine syrup until it reduces by half and becomes slightly syrupy, then remove from heat.

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

Unroll the puff pastry and cut out 6 circles (about 4-5 inches in diameter), placing them on the prepared baking sheet.

Score a border about 1/2 inch from the edge of each pastry circle using a sharp knife, being careful not to cut all the way through.

Brush the center of each pastry circle with a little of the reduced wine syrup, then arrange the cooled apple slices in a fan pattern inside the border.

Brush the edges of the pastry with the beaten egg wash to ensure a golden shine.

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and deeply golden brown.

While warm, brush the apples with the remaining wine syrup or melted red currant jelly for a glossy finish.

Serve warm or at room temperature, optionally with a dollop of crème fraîche or vanilla ice cream.