-
1
Preheat oven to 425F.
-
2
Roll out puff pastry sheet on lightly floured surface to 12-inch square.
-
3
Transfer to 9-inch-diameter tart pan with removable bottom.
-
4
Trim overhang to 1 inch.
-
5
Fold in overhang to form double-thick high-standing sides.
-
6
Pierce pastry all over with fork.
-
7
Freeze pastry shell 15 minutes.
-
8
Line shell with foil and beans or pie weights.
-
9
Bake until sides are set, about 20 minutes.
-
10
Remove foil and beans.
-
11
Bake until bottom is golden, about 8 minutes longer.
-
12
Cool pastry shell.
-
13
Place apples, 1/4 cup water and 2 tablespoons sugar in heavy medium saucepan.
-
14
Simmer over medium heat until mixture is reduced to 1 1/4 cups, stirring and breaking up apples with back of spoon, about 5 minutes.
-
15
Set aside.
-
16
Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes.
-
17
Remove from heat; drain fennel well.
-
18
Melt butter in heavy large skillet over medium heat.
-
19
Stir in 3/4 cup sugar.
-
20
Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes.
-
21
Stir in drained fennel (caramel mixture will harden).
-
22
Cover; cook until caramel melts, stirring occasionally, about 15 minutes.
-
23
Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender).
-
24
(Pastry shell, apple compote and caramelized fennel can be made 1 day ahead.
-
25
Cover separately.
-
26
Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.)
-
27
Preheat oven to 425F.
-
28
Spread apple compote evenly over bottom of pastry shell.
-
29
Arrange caramelized fennel evenly over compote.
-
30
Sprinkle tart with aniseed.
-
31
Bake until warmed through, about 15 minutes.
-
32
Serve with vanilla ice cream.
