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.
