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.
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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