Fennel "Tarte Tatin"
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
48
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cups
Muscat2 cups
Chicken Stock200 g
Butter1
Sugar230 g
All-Purpose Flour1
Salt1
EggDirections:
1
Trim fennel and cut off the 2 outer ends of the fennel then slice directly in half the long way
2
Sweat the garlic cloves in olive oil to infuse garlic flavor
3
Deglaze with muscat, verjuice and chicken stock
4
Add the fennel, thyme, salt, sugar, and peppercorns
5
Cover with parchment paper and braise until tender
6
Drain, cool and reserve juice (use to poach fish, if desired)
7
While the fennel is cooling, place 1/2 tablespoon of butter in each of the cast iron pans
8
Put 1 tablespoon of sugar on top of the butter and sprinkle in a pinch of salt
9
Place 1 piece of fennel in each pan and cook over direct heat until caramel forms
10
Place a piece of semi-cooked tart pastry on top of each fennel and finish in a preheated 350 degree oven for about 5 minutes
11
Turn upside down and serve warm
12
Sift flour, sugar and salt together, cut in the butter
13
Using the well method, add the egg
14
Allow at least 30 minutes to rest
15
Roll the dough out to about 1/8-inch thick and cut with a round cookie cutter, which would be the same size as the cast iron pans
16
Place the dough in between 2 sheets of parchment on a tray and chill
17
Put a second tray on top of the tarts and bake in a preheated 350 degree F oven for about 5 minutes