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

In a small saucepan, combine the red wine, sugar, cinnamon stick, and cloves.

Bring the mixture to a gentle boil over medium heat, then simmer for about 10-15 minutes until it reduces by half and becomes a syrupy consistency.

Remove the wine syrup from the heat, discard the spices, and let it cool slightly while you prepare the tarts.

Roll out the puff pastry slightly on a floured surface and cut it into 6 equal squares or circles.

Place the pastry pieces on the prepared baking sheet and score a 1/2-inch border around the edges with a knife, then prick the center area with a fork.

Peel, core, and thinly slice the apples into uniform crescent shapes.

Arrange the apple slices in an overlapping fan pattern inside the borders of each pastry shell.

Brush the edges of the pastry with the beaten egg wash and brush the apples generously with half of the red wine syrup.

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

Remove from the oven and immediately brush the apples with the remaining red wine syrup for a glossy finish.

Allow the tarts to cool for 5 minutes before serving warm, optionally topped with crème fraîche or vanilla ice cream.