Anise-Hyssop Apple Tart

• 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

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.

pastry sheets, apples, unsalted butter, sugar, apple brandy, fresh anise, sugar, edible flowers

Taken from www.myrecipes.com/recipe/anise-hyssop-apple-tart (may not work)