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

Peel, core, and halve the apples vertically.

In a medium saucepan, combine the red wine, sugar, cinnamon stick, and star anise. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Add the apple halves to the poaching liquid. Simmer gently for 10-12 minutes until the apples are tender but still hold their shape. Remove apples with a slotted spoon and let them cool slightly.

While apples cool, roll out the puff pastry slightly and cut into 6 rounds or squares slightly larger than your apple halves.

Score a small border around the edge of each pastry piece with a knife (do not cut all the way through) and prick the center with a fork.

Place one cooled apple half, cut side down, onto the center of each pastry piece.

Beat the egg with a splash of water and brush the exposed pastry borders.

Bake for 15-20 minutes, until the pastry is puffed and golden brown.

While baking, simmer the remaining wine syrup until thickened, or melt apricot preserves. Brush over the warm tarts before serving.