Fennel Tart Tatin

Some months ago, on a boring afternoon I spent my time watching cooking shows. I am not sure anymore, if it was James Martin, who baked a chocolate-fennel cake, but it is sure that this dessert was inspired by that. However, except for the fennel, the two desserts have nothing in common. Yesterday, it was such a rainy day, that I've almost missed our usual walk with my dog, simply because she hates rain, and always hides in the bushes. Yeah, funny little thing she is. Anyway, of course we had our walk, but inbetween I prepared a fast and simple puff pastry. The recipe is gorgeous, just like each and every by Michel Roux. Usually, I make his classic puff pastry, but I did not have enough time to do so, therefore I tried the other one. It is not like a classic puff pastry, but still amazing and much much better than a store bought wannabe dough. And it is indeed so easy! And because the chilling time is only 30 minutes after each turning you are done so much faster! Ah and the dessert? The fennel tart tatin? Well, those who had a slice loved it, and said it is sure unusual but delicious, especially, with that scoop of home made vanilla ice cream with roasted almonds.


Ingredients:
500 g flour
500 g cold butter
1 teaspoon salt
250 ml ice cold water (my dough needed less)



Crumble flour with the butter and the salt. As soon as it is crumbly add ice cold water in portions, then knead it fast to a ball. Chill for 20 minutes. Flour a working surface and roll out dough to a rectangle about 40x20 cm in its size. Take one side of the dough and fold it onto the middle, then take the other side and fold it again. Now turn the dough by 90°C and roll out again, and fold it again. Remove any flour while folding! Chill for 30 minutes. Repeat this 2 more times, so that the dough is going to be folded all in all 4 times. It keeps fresh for 3 days in the fridge or can be frozen up to 1 month.


1 big or 2 small fennel bulbs
100 g sugar
30 g butter

Slice fennel with the help of a mandoline. In a round cake pan caramelise sugar over medium heat, then add butter and as soon as it is molten remove it from the heat. Put fennel onto the bottom of the baking pan and cover it with the puff pastry. Preheat the oven to 220°C, then reduce it it to 200°C and bake the tart for 20-25 minutes. Serve lukewarm with ice cream.