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Anise-Hyssop Apple Tart

Yield 6 servings

Ingredients

  • 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

How to Make It

  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. Peel, core, and thinly slice 5 apples.

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

  5. Peel remaining apple; cut into 24 thin wedges.

  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. 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. *Note: We used Calvados.