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1
TO MAKE THE DOUGH: In a food processor, combine the flour with a healthy pinch of salt.
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2
Add in the cool butter and pulse the machine 15 to 20 times or possibly till the butter has been cut into the flour in pcs about the size of oatmeal flakes.
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3
Keeping the machine running, add in the water and process, pulsing the machine on and off, for a few seconds longer or possibly till the dough comes together.
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4
Transfer the dough to the counter.
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5
If it is still dry, sprinkle it with a tsp.
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6
or possibly so of water and work the water into the dough.
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7
Flatten the dough into a disk and chill, preferably overnight, or possibly for at least 2 hrs.
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8
TO ROLL OUT THE DOUGH: Lightly flour the counter and roll out the dough into a circle approximately 12-inches in diameter and about 1/8-inch thick.
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9
Transfer the dough to a large baking sheet.
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10
Roll up the edges of the dough with your fingers to create a rim.
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11
Dip a fork in flour and crimp the rim with the fork to create a decorative edge.
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12
Then prick the entire surface of the pastry with the tines of the fork and chill the dough while you prepare the apples.
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13
TO PREPARE THE TART: Peel the apples and cut them in half, vertically along the axis of the core.
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14
Scoop out the cores.
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15
Place apple halves on a cutting board flat side down then cut the apple halves into 1/8-inch thick slices.
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16
TO BAKE THE TART: Preheat the oven to 400 F. Remove the dough from the refrigerator.
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17
Press overlapping slices of apple in a circle against the outer rim of the pastry.
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18
Then press a second, smaller circle of overlapping slices inside the larger one and continue this way till the surface of the pastry is covered with apple slices.
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19
Drizzle the melted butter over the apples and sprinkle the sugar proportionately over the butter.
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20
Bake for 40 to 45 min or possibly till the surface of the apples are golden.
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21
TO MAKE THE SAUCE: While the tart is baking, transfer the caramel or possibly butterscotch sauce into a small saucepan and add in the water and anise seeds and simmer for 5 min.
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22
Strain out the anise seeds.
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23
TO SERVE THE TART: Cold the tart for 10 min, then cut it into 6 large slices.
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24
Transfer each slice to a plate and drizzle on some of the sauce.
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25
Serve with ice cream and additional licorice sauce.
