Anise-Hyssop Apple Tart

1. 1

   Unfold pastry on a lightly floured surface and roll each sheet into an 11-inch square. Cut 3 (6-inch) circles from each sheet.

2. 2

   Peel, core, and thinly slice 5 apples.

3. 3

   Melt 3 tablespoons butter in a large skillet; stir in 1/4 cup sugar, brandy, and sliced apples. Cover and cook over medium-high heat, stirring occasionally, 10 minutes or until tender and golden brown. Cool slightly.

4. 4

   Process apple mixture and anise-hyssop in a food processor until smooth, stopping to scrape down sides; cool completely.

5. 5

   Peel remaining apple; cut into 24 thin wedges.

6. 6

   Melt remaining 1 tablespoon butter with 2 tablespoons sugar in skillet, add thin apple wedges, and cook over medium-high heat 5 to 7 minutes or until tender; cool.

7. 7

   Press a 4-inch ring mold in center of each puff pastry circle. Spoon 2 tablespoons of anise-hyssop mixture in the center of each circle, and arrange apple slices on top. Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown. Serve warm or at room temperature. Garnish, if desired.

8. 8

   *Note: We used Calvados.

* Per serving · 4 servings · Values may vary.

No additional tips available.