Apple Tarte Tatinwith Cinnamon Basil

Heat a skillet over medium heat and add butter, sugar, and lemon squeeze, letting them melt together slowly.

Add cinnamon, star anise, and chopped cinnamon basil, stirring to combine and create a fragrant caramel.

Place cored Swedish apple rings into the simmering caramel mixture with the whole star anise and herbs.

Cover the mixture with a small lid (cartouche) and let it bubble gently for about 5 minutes, allowing the flavors to meld.

Remove the skillet from heat and carefully lay the puff pastry over the caramel‑apple mixture, pressing gently to seal the edges.

Brush the pastry with beaten egg yolk to give it a golden finish.

Bake in a preheated oven at 400°F (400°F) for 20‑25 minutes, or until the pastry is golden brown.

Let the tart rest for 30 minutes before flipping it onto a serving plate to reveal the caramelized apple layer.

Slice the baked tart on a wooden board.

Serve warm with a drizzle of cognac cream for an indulgent autumn treat.