Bastille Day: Little French apple galettes

Step 1

Preheat the oven to 190°C. Line one or two baking trays with baking paper.

Step 2

Using an 10cm diameter bowl or similar, cut out 4 rounds from each pastry sheet. Place on the paper-lined trays. Mix the gin into the jam, then brush the rounds with the jam mix.

Step 3

Peel, core and thinly slice the apples. Place the slices over the pastry circles, overlapping them slightly like scales on a fish. Brush with more jam and sprinkle with the pistachios.

Step 4

Bake for about 25 minutes, until the pastry is crisp and slightly browned around the edges.

Step 5

Excellent served with crème fraiche, whipped cream or ice cream.