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Le Jeu de Pommes

natooraThis recipe for Le Jeu de Pommes has been reproduced courtesy of Natoora - www.natoora.co.uk

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Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Make the most of the British apple season with some inspiration from across the Channel . . .

Ingredients for Le Jeu de Pommes

200g plain flour
150g butter plus 50g for topping
salt
sugar
olive oil
100ml water
2 - 3 apples
caster sugar
icing sugar
acacia honey
calvados
1 lemon

How to make Le Jeu de Pommes

  • Make 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).
  • Roll the dough thinly and cut 16 circles of about 12cm with a pastry cutter.
  • Place 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.
  • Bake in a pre heated oven at 220°C for 15 minutes.
  • Turn each tartlet over with a spatula, dust the reverse with icing sugar and grill until the sugar is caramelised.
  • Leave to cool for 15 minutes.
  • Place 4 tartlets on top of each other (apple upwards) on the plates.
  • 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.

This dessert is wonderful accompanied by a lemon sorbet.

Serves 4

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Published with permission of Natoora

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