These tarts are to die for. I like to make them with a slightly sweetened shortcrust pastry. (on blog somewhere) If you haven’t cooked with fennel do it!!! It has a subtle licorice/anise flavour that is just beautiful when caramelised.
Filling
Cut a whole fennel bulb into small chunks. Saute in 2 Tbsp of butter and 1 Tbsp of brown sugar on low heat. Add a Tbsp of plain flour to thicken the mix. I like to add some pepitas about now and cook for a further 2 minutes. Now take off the heat. Allow to cool before spooning onto pastry. Cook until pastry is slightly golden.
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