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Ingredients
- 1 sht frzn puff pastry - (half 17 1/4-ounce thawed
- 4 x Golden brown Delicious apples peeled, cored, and minced
- 1/4 c. water
- 2 Tbsp. sugar plus
- 3/4 c. sugar
- 3 med fennel bulbs - (abt 13 ounce ea) halved lengthwise, and stalks separated
- 4 Tbsp. unsalted butter - (1/2 stick)
- 2 tsp aniseed Vanilla ice cream for serving
Directions
- Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Mix in overhang to create double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 min.
- Preheat oven to 425 degrees. Line shell with foil and beans or possibly pie weights. Bake till sides are set, about 20 min. Remove foil and beans. Bake till bottom is golden brown, about 8 min longer. Cold pastry shell.
- Place apples, 1/4 c. water and 2 Tbsp. sugar in heavy medium saucepan. Simmer over medium heat till mix is reduced to 1 1/4 c., stirring and breaking up apples with back of spoon, about 5 min. Set aside.
- Cook fennel in large saucepan of boiling, lightly salted water till tender, about 10 min. Remove from heat; drain fennel well.
- Heat butter in heavy large skillet over medium heat. Stir in 3/4 c. sugar. Cook till sugar dissolves and mix is dark amber, stirring frequently, about 14 min. Stir in liquid removed fennel (caramel mix will harden). Cover; cook till caramel melts, stirring occasionally, about 15 min. Uncover and simmer till caramel thickens, about 5 min longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Chill apple and fennel mixtures; store pastry shell airtight at room temperature.)
- Preheat oven to 425 degrees. Spread apple compote proportionately over bottom of pastry shell. Arrange caramelized fennel proportionately over compote. Sprinkle tart with aniseed. Bake till warmed through, about 15 min. Serve with vanilla ice cream.
- This recipe yields 6 servings.
- Description: "(Tarte Aux Pommes Et Au Fenouil Caramelise)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 69 | 36% |
| Total Fat 7.85g | 10% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 45mg | 2% |
| Potassium 352mg | 10% |
| Total Carbs 31.14g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 24.98g | 17% |
| Protein 1.13g | 2% |
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