INGREDIENTS

INSTRUCTIONS

TO MAKE THE DOUGH: In a food processor, combine the flour with a  pinch
of salt. Add the cold butter and pulse the machine 15 to 20  times or
until the butter has been cut into the flour in pieces about  the size
of oatmeal flakes. Keeping the machine running, add the  water and
process, pulsing the machine on and off, for a few seconds  longer or
until the dough comes together. Transfer the dough to the  counter. If
it is still dry, sprinkle it with a teaspoon or so of  water and work
the water into the dough. Flatten the dough into a  disk and chill,
preferably overnight, or for at least 2 hours.  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. Transfer
the dough to a large baking sheet. Roll up  the edges of the dough with
your fingers to form a rim. Dip a fork in  flour and crimp the rim with
the fork to form a decorative edge. Then  prick the entire surface of
the pastry with the tines of the fork and  refrigerate the dough while
you prepare the apples.  TO PREPARE THE TART: Peel the apples and cut
them in half, vertically  along the axis of the core. Scoop out the
cores. Place apple halves  on a cutting board flat side down then cut
the apple halves into  1/8-inch thick slices.  TO BAKE THE TART:
Preheat the oven to 400ø F. Remove the dough from  the refrigerator.
Press overlapping slices of apple in a circle  against the outer rim of
the pastry. Then press a second, smaller  circle of overlapping slices
inside the larger one and continue this  way until the surface of the
pastry is covered with apple slices.  Drizzle the melted butter over
the apples and sprinkle the sugar  evenly over the butter. Bake for 40
to 45 minutes or until the  surface of the apples are golden brown.  TO
MAKE THE SAUCE: While the tart is baking, transfer the caramel or
butterscotch sauce into a small saucepan and add the water and anise
seeds and simmer for 5 minutes. Strain out the anise seeds.  TO SERVE
THE TART: Cool the tart for 10 minutes, then cut it into 6  large
slices. Transfer each slice to a plate and drizzle on some of  the
sauce. Serve with ice cream and additional licorice sauce.  Converted
by MC_Buster.  Per serving: 1137 Calories (kcal); 93g Total Fat; (71%
calories from  fat); 2g Protein; 82g Carbohydrate; 248mg Cholesterol;
166mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 3 Fruit;  18 1/2 Fat; 2 1/2 Other Carbohydrates  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1974
Calories From Fat: 1027
Total Fat: 116.9g
Cholesterol: 304.9mg
Sodium: 351.4mg
Potassium: 234.6mg
Carbohydrates: 220.8g
Fiber: 4.1g
Sugar: 89.1g
Protein: 14.9g