Fennel Tarte Tatin

Fennel Tarte Tatin

There's something about a tarte tatin that I find so luxurious and also so mysterious. it really is a sum greater than it's parts that feels so damn french. Just the perfect effortless lunch/dessert that actually takes  a good understanding of how to cook but those that do it well pull it off with ease. 

This was my first time making something like this and the only thing that upset me was that I hadn't made it earlier! All that matters is that we are here now and we are LOVINGGGG IT.  it should be noted the timing for the recipe (And temp.) are in reference to a fantastic recipe from Yotam Ottolenghi, I just wanted to add a bit more UMPH to it)


total cook time: 50 minutes

1 head of fennel, cut in half, then cut in 6-8 pieces (1/2IN cuts)

1 teaspoon of crushed fennel seeds

1 lemon, juice and zest seperated

1 tablespoon of butter

1 tablespoon of balsamic vinegar

1/2 cup of white sugar

1 sheet of puff pastry (at least enough to cover the entire pan)

1. Set your oven to 390F. blanche the fennel in a well-seasoned pot of water with half your lemon zest. the fennel should still be firm but a bit of the rawness now gone (1-2 minutes total). afterwards toss in butter, lemon zest, lemon juice & crushed fennel seeds (along with salt and pepper)

2. In an over-proof past (stainless or cast iron), melt your sugar on medium heat until it starts to caramelize and produce an amber colour. KEEP AN EYE ON THINGS OVER THERE. add in your balsamic. 

3. Remove from the heat and start to fan out fennel in pan - filling the entire pan without having too much overlap. 

4. cover pan with puff pastry, brush in oil (or egg), pop in the oven for 20 min. then lower the tempurature to 350f for 30 additional minutes.

5. take it out to rest and cool. Voila! ready to go

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