Caramelized Fennel Tarts Recipes
CARAMELIZED FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
- Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
- Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.
APPLE TART WITH CARAMELIZED FENNEL
_Tarte aux Pommes et au Fenouil Caramelise_
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Roll out puff pastry sheet on lightly floured surface to 12-inch square. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold in overhang to form double-thick high-standing sides. Pierce pastry all over with fork. Freeze pastry shell 15 minutes. Line shell with foil and beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until bottom is golden, about 8 minutes longer. Cool pastry shell.
- Place apples, 1/4 cup water and 2 tablespoons sugar in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 1/4 cups, stirring and breaking up apples with back of spoon, about 5 minutes. Set aside.
- Cook fennel in large saucepan of boiling, lightly salted water until tender, about 10 minutes. Remove from heat; drain fennel well.
- Melt butter in heavy large skillet over medium heat. Stir in 3/4 cup sugar. Cook until sugar dissolves and mixture is dark amber, stirring frequently, about 14 minutes. Stir in drained fennel (caramel mixture will harden). Cover; cook until caramel melts, stirring occasionally, about 15 minutes. Uncover and simmer until caramel thickens, about 5 minutes longer (fennel will be very tender). (Pastry shell, apple compote and caramelized fennel can be made 1 day ahead. Cover separately. Refrigerate apple and fennel mixtures; store pastry shell airtight at room temperature.)
- Preheat oven to 425°F. Spread apple compote evenly over bottom of pastry shell. Arrange caramelized fennel evenly over compote. Sprinkle tart with aniseed. Bake until warmed through, about 15 minutes. Serve with vanilla ice cream.
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- Add the onions and fennel and cook until they begin to take on some color. Stir often to prevent burning. Season with salt and pepper if desired.
- Reduce the heat to low and continue to cook, giving a stir every so often until the vegetables are a nice golden brown. It will take 20 - 30 minutes and the volume will reduce by almost half.
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- For the savory rosemary tart crust, mix together the flour, rosemary, salt, and garlic powder in a large bowl. Grate the frozen butter over the bowl, pausing to mix in the butter shards every 30 seconds so they don’t just form a large butter clump on the top of the bowl. Add the cold milk and then the water, 1 tablespoon at a time, stirring the dough with a wooden spoon and then working it slightly with your hands to incorporate all the flour. If it doesn’t come together, add another tablespoon of cold water and mix, repeat if necessary until a solid dough forms. Wrap with plastic wrap and refrigerate for 30 minutes before rolling it out until it is about 1/4 inch thick, making a circular shape that is at least 11 inches in diameter.
- Transfer the rolled up dough onto a well-greased and lightly floured 9-inch tart pan. Press the dough into the pan, trimming off the excess, and prick it all over with a fork. Cover it and place it in the freezer for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Grease a sheet of tin foil and gently press it into the crust, forming the sheet of tin foil to the shape of the crust. Place it in the oven and pre-bake the crust for about 15 to 20 minutes, or until it is still very pale but begins to look more crust-like than dough-like. Remove and allow to cool for 5 minutes before removing and discarding the foil.
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