Phyllo Tart with Sugared Pluots

1. 1

   Preheat oven to 400F.

2. 2

   Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes.

3. 3

   Cool 3 minutes.

4. 4

   Crush lightly with a mortar and pestle or the side of a chefs knife.

5. 5

   Trim phyllo sheets into 12-by-10-inch rectangles.

6. 6

   Lay 1 rectangle on a rimmed baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface.

7. 7

   Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet.

8. 8

   Repeat 5 times.

9. 9

   Arrange Pluot slices on phyllo in 5 rows of 5 across, spacing each row about 1/2 inch apart.

10. 10

    Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining melted butter.

11. 11

    Bake until crisp and golden brown, 15 to 17 minutes.

12. 12

    Using a spatula, transfer to a wire rack to cool slightly.

13. 13

    Cut into squares, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.