Remove butter from fridge and bring to room temperature

In a mixing bowl, add the flour.

Add the butter, sugar, egg (It is easier to beat egg first) and pinch of salt, combine ingredients using a wooden spoon or spatula for a rough dry mix. Once dry, finish by using your clean hands until you reach a coarse granular texture. Once there’s nothing left on the side of the bowl, knead 30 seconds and form into a ball. Flatten and wrap in cling film. Refrigerate 2 hours or more. Remember to remove from fridge 10-20 minutes before use.

Cut off the tops and bottoms of the apples. (I use the wasted parts for smoothies!) Peel and core the apples using a melon ball cutter or a sharp teaspoon. Trim off the top and bottom parts of the apple core using a paring knife.

Melt 1 tablespoon of butter in a large frying pan on medium heat, add the apples, toss well so they are coated in butter and cover with a lid. Cook 5 minutes with the lid on, once cooked, remove from pan and leave to cool.

For the caramel, add the sugar to a small saucepan with enough water to barely soak it. Add the star anise. Place on medium heat until it is reduced and caramelised. Have your butter ready cut in pieces. Once the caramel has reached a nice brown colour, add the butter to the caramel a few pieces at a time as you swirl the pot to mix. (Be very careful not to splash as caramel will give you nasty burns) if in doubt, add the butter using a utensil. Once melted, use a spatula and stir until the caramel and butter have combined.

In a 8 inch or 20cm cake pan with high straight sides (a saucepan also works) pour the hot caramel (butterscotch) to line the entire bottom edge to edge. (Optional, keep approx. 2 tbsp in the bottom of your saucepan so you can brush on glaze at the end) You can also leave the star anise as a pretty garnish by arranging them in a circle or simply remove them as I do.

Flour your bench and roll out your pastry large enough to fit your cake pan. Approx. ½ an inch or 1 cm thick.

Place a circular bowl slightly larger than your pan (half an inch or 1 cm) and cut pastry with a knife to end up with a perfect circle. Remove the trimmings, freeze and use again for something else.

Arrange your apple quarters vertically, in a circle against the edge, enough to cover the whole pan on the inside. Place two pieces (whole apple) in the centre.

Using your rolling pin, roll your pastry around the pin to make it easier to unroll.

Unroll your pastry over the pan and push down around the edges. Flatten down the pastry firmly using your hands ten using a fork prick a few holes.

Bake in oven at 350°F – 180°C
for 50 minutes (or until pastry is nicely cooked).

Once cooked, leave to cool 20 minutes before unmoulding. To unmould, place a board or a plate on top of your pan, and using both hands, flip over so the tart is upside down.

Let cool before serving. Remember to always serve warm or at room temperature. Keep in the fridge well covered once cooled.