Apple Tart with Licorice Sauce

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Apple Tart with Licorice Sauce Ingredients

1 c All purpose flour	; tablespoon- sized
1 pn Salt	; pieces
1/4 lb Unsalted butter; chilled,	3 tb Iced cold water; About

Instructions for Apple Tart with Licorice Sauce

MMMMM------------------------FOR THE TART----------------------------- Flour for rolling out dough 3 Golden Delicious apples 2 tb Melted unsalted butter 3 tb SugarMMMMM-------------------FOR THE LICORICE SAUCE------------------------ 1/2 c Store-bought caramel or -butterscotch ; sauce 1/2 c Water 2 ts Anise seeds Ice cream to serve with -tart; optional 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 400? 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.

Main Ingredient: RiceCuisine: Uncategorized

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