Fennel "Tarte Tatin" Recipe

Name: Fennel "Tarte Tatin"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 heads baby or young fennel; 6 garlic cloves; 1 tablespoon olive oil; 2 cups muscat; 2 cups verjuice; 2 cups chicken stock; Thyme bouquet; Salt and sugar; 1 tablespoon black peppercorns (tied in a cheesecloth); 6 tablespoons butter; ½ tablespoons sugar; 12 mini cast iron pans; Tart dough, recipe follows; 8 ounces all-purpose flour; Sugar; Salt; 7 ounces butter; 1 egg

Servings: persons

6 heads baby or young fennel
6 garlic cloves
1 tablespoon olive oil
2 cups muscat
2 cups verjuice
2 cups chicken stock
Thyme bouquet
Salt and sugar
1 tablespoon black peppercorns (tied in a cheesecloth)
6 tablespoons butter
½ tablespoons sugar
12 mini cast iron pans
Tart dough, recipe follows
8 ounces all-purpose flour
Sugar
Salt
7 ounces butter
1 egg

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

1211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 heads baby or young fennel, 6 garlic cloves, 1 tablespoon olive oil, 2 cups muscat, and more.

Yes, Fennel "Tarte Tatin" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fennel "Tarte Tatin"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions