Thursday, 18 November 2010

Anise Hyssop Apple Tart


Frozen puff pastry sheets, thawed  - 1  (17 1/4-ounce) package
Tart apples - 6
Unsalted butter, divided  - 1/4  cup 
Sugar  - 1/4  cup 
Apple brandy - 2  tblsps 
Chopped fresh anise-hyssop or fresh mint  - 1  tblsp 
Sugar  - 2  tblsps 
Garnish: edible flowers, cut up assorted fresh fruits


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

2.Peel, core, and thinly slice 5 apples.

3.Melt 3 tblsps butter in a large skillet aadd the 1/4 cup sugar along with  brandy, and sliced apples.

4.Cook over medium-high heat keeping it covered and stirring occasionally until tender and golden brown.

5.Allow it to cool slightly.

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

7.Peel  the remaining apple; cut into 24 thin wedges.

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

9.Press a 4-inch ring mold in center of each puff pastry circle.

10.Spoon 2 tblsps of anise-hyssop mixture in the center of each circle, and arrange apple slices on top.

11.Place tarts on parchment paper-lined baking sheet, and bake 15 minutes or until pastry is golden brown.

12.Serve warm or at room temperature. Garnish, if desired

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