Anise-Hyssop Apple Tart

Coastal Living
6 servings


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1 (17 1/4-ounce) package frozen puff
pastry sheets, thawed
6 tart apples, such as Granny Smith or pippin
1/4 cup unsalted butter, divided
1/4 cup sugar
2 tablespoons apple brandy*
1 tablespoon chopped fresh anise-hyssop or fresh mint
2 tablespoons sugar
Garnish: edible flowers, cut up assorted fresh fruits


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

Peel, core, and thinly slice 5 apples.

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.

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

Peel remaining apple; cut into 24 thin wedges.

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.

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.

*Note: We used Calvados.

Created date

May 2001