recipe for Le Jeu de Pommes has been reproduced courtesy
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the most of the British apple season with some inspiration
from across the Channel . . .
for Le Jeu de Pommes
200g plain flour
150g butter plus 50g for topping
2 - 3 apples
to make Le Jeu de Pommes
a fine pastry by combining in a blender 200g flour,
150g firm butter, a pinch of salt, 1 teaspoon of sugar
and a little olive oil.
Incorporate 100ml water and work together briefly
(you should still see bits of butter).
the dough thinly and cut 16 circles of about 12cm
with a pastry cutter.
on non stick baking sheets, cover them with very thin
slices of apple.
Brush with 50g of melted butter and sprinkle lightly
with caster sugar.
in a pre heated oven at 220°C for 15 minutes.
each tartlet over with a spatula, dust the reverse
with icing sugar and grill until the sugar is caramelised.
to cool for 15 minutes.
4 tartlets on top of each other (apple upwards) on
Before serving, cover each jeu de pommes with 1 tbsp
of warmed acacia honey and sprinkle with a little
Calvados and a few drops of lemon juice.
dessert is wonderful accompanied by a lemon sorbet.
with permission of Natoora