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1
Trim fennel and cut off the 2 outer ends of the fennel then slice directly in half the long way.
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2
Sweat the garlic cloves in olive oil to infuse garlic flavor.
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3
Deglaze with muscat, verjuice and chicken stock.
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4
Add the fennel, thyme, salt, sugar, and peppercorns.
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5
Cover with parchment paper and braise until tender.
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6
Drain, cool and reserve juice (use to poach fish, if desired).
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7
While the fennel is cooling, place 1/2 tablespoon of butter in each of the cast iron pans.
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8
Put 1 tablespoon of sugar on top of the butter and sprinkle in a pinch of salt.
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9
Place 1 piece of fennel in each pan and cook over direct heat until caramel forms.
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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.
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11
Turn upside down and serve warm.
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12
Sift flour, sugar and salt together, cut in the butter.
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13
Using the well method, add the egg.
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14
Allow at least 30 minutes to rest.
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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.
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16
Place the dough in between 2 sheets of parchment on a tray and chill.
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17
Put a second tray on top of the tarts and bake in a preheated 350 degree F oven for about 5 minutes.
