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Fennel and Orange Tart Recipe

Fennel and Orange Tart Recipe

Learn how to make this homemade Fennel and Orange Tart with the perfect balance of sweet citrus and aromatic fennel. This easy baking recipe features a buttery shortcrust pastry filled with a delicate fennel-infused custard and topped with caramelized orange segments for the best flavor combination.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
An overhead shot of a golden-brown Fennel and Orange Tart sitting on a weathered wooden serving board, with natural light streaming in from a side window highlighting the glistening orange segments arranged in a beautiful spiral atop the creamy fennel custard. A cross-section slice reveals the perfect contrast between the crisp shortcrust pastry and the silky cream filling speckled with fennel seeds. Fresh fennel fronds decorate the corners while a dusting of powdered sugar catches the light. In the background, a halved orange and fennel bulb rest alongside a vintage cake server, with the tart's caramelized surface creating an appealing amber glow against the rustic tabletop.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">2 medium fennel bulbs (about 350g)</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">2 tsp fennel seeds</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">3 oranges, segmented</li><li class="ingredients-single-item">25g caster sugar (for caramelizing)</li><li class="ingredients-single-item">Fennel fronds for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Kitchen blowtorch (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, butter, and salt until the mixture resembles fine breadcrumbs. This cold butter approach creates flaky layers in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk, and just enough ice-cold water to bring the dough together. The cold water prevents gluten development, ensuring a tender crust. Form into a disc, wrap in cling film and chill for at least 30 minutes – this relaxes the gluten and firms the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and line your tart tin. Press gently into the flutes, trim the excess leaving a small overhang, then prick the base with a fork. Return to the fridge for 15 minutes – this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until the base is lightly golden but not fully cooked. Trim any overhanging pastry for a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry bakes, prepare the fennel. Remove the tough outer layers, trim the stalks and finely slice the bulbs. Gently toast the fennel seeds in a dry pan until fragrant (about 1-2 minutes), then lightly crush them to release their aromatic oils.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Melt the butter in a large saucepan over medium heat. Add the sliced fennel and crushed fennel seeds with a pinch of salt. Cook gently for 15-20 minutes until the fennel is completely soft and slightly caramelized around the edges. Stir occasionally to prevent burning and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the eggs, sugar, cream, and orange zest until smooth. Stir in the cooled fennel mixture. The residual warmth helps the flavors meld, but be careful not to add hot fennel or it will start cooking the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into your partially baked pastry case and carefully transfer to the oven. Bake for 25-30 minutes until the filling is just set with a slight wobble in the center – it will continue to set as it cools. The edges should be lightly golden and puffed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart bakes, prepare the orange segments by carefully cutting away the peel and pith, then removing each segment from between the membranes. Collect any juice for serving or reducing into a glaze if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the tart has cooled for at least 30 minutes, arrange the orange segments in a circular pattern on top. Sprinkle with the remaining sugar and either place under a hot grill for 2-3 minutes or use a kitchen blowtorch to caramelize the sugar until golden and bubbling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely before serving – this ensures the filling sets properly and flavors fully develop. Garnish with fresh fennel fronds for a beautiful presentation and hint of what's inside. This tart sits perfectly at the intersection of sweet and savory, making it ideal as an elegant dessert or special brunch centerpiece.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fennel and Orange Tart?

This elegant tart combines plain flour, butter, eggs and sugar for the pastry with sliced fennel, fennel seeds, double cream, and orange segments for the filling. The aromatic anise flavour of fennel beautifully balances the sweet-tart orange segments.

How to cook Fennel and Orange Tart at home?

Learn how to cook Fennel and Orange Tart by first blind-baking a buttery shortcrust pastry, then creating a delicate fennel-infused custard filling made with sautéed fennel, fennel seeds, and orange zest. Once baked until just set, decorate with fresh orange segments and caramelise with sugar for a professional finish.

Can I make this tart without a kitchen blowtorch?

Absolutely! While a blowtorch creates that perfect caramelisation on the orange segments, you can achieve similar results by placing the finished tart under a hot grill (broiler) for 2-3 minutes. Watch carefully to prevent burning and rotate if needed for even caramelisation.

How should I store leftover fennel and orange dessert?

Store any leftover tart covered in the refrigerator for up to 2 days. The pastry may soften slightly, but the flavours will continue to develop. Bring to room temperature for about 30 minutes before serving to enhance the delicate fennel and citrus flavours.

What can I serve with a sweet-savoury fennel tart?

This unique dessert pairs beautifully with a dollop of crème fraîche or mascarpone to balance the sweetness. For a dinner party, serve with a dessert wine like Sauternes or a fennel-infused cocktail. The tart also works well as part of a brunch spread.

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In a food processor (or by hand using your fingertips), combine the flour, butter, and salt until the mixture resembles fine breadcrumbs. This cold butter approach creates flaky layers in your final pastry." }, { "@type": "HowToStep", "name": "Form dough", "text": "Add the sugar, egg yolk, and just enough ice-cold water to bring the dough together. The cold water prevents gluten development, ensuring a tender crust. Form into a disc, wrap in cling film and chill for at least 30 minutes – this relaxes the gluten and firms the butter." }, { "@type": "HowToStep", "name": "Prepare tart shell", "text": "Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness and line your tart tin. Press gently into the flutes, trim the excess leaving a small overhang, then prick the base with a fork. 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The edges should be lightly golden and puffed." }, { "@type": "HowToStep", "name": "Prepare oranges", "text": "While the tart bakes, prepare the orange segments by carefully cutting away the peel and pith, then removing each segment from between the membranes. Collect any juice for serving or reducing into a glaze if desired." }, { "@type": "HowToStep", "name": "Caramelize topping", "text": "Once the tart has cooled for at least 30 minutes, arrange the orange segments in a circular pattern on top. Sprinkle with the remaining sugar and either place under a hot grill for 2-3 minutes or use a kitchen blowtorch to caramelize the sugar until golden and bubbling." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Allow the tart to cool completely before serving – this ensures the filling sets properly and flavors fully develop. Garnish with fresh fennel fronds for a beautiful presentation and hint of what's inside. This tart sits perfectly at the intersection of sweet and savory, making it ideal as an elegant dessert or special brunch centerpiece." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Claudia Moretti", "datePublished": "2024-04-10", "reviewBody": "The anise flavor in this tart perfectly balances with the sweet orange. I was hesitant about fennel in a dessert, but it's absolutely magnificent! The custard texture was silky smooth and the caramelized orange topping added just the right amount of sweetness.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-05", "reviewBody": "I made this for a dinner party and it was stunning both visually and taste-wise. My guests were impressed with the unique flavor combination. The instructions were detailed and easy to follow despite being intermediate level.", "name": "Impressive Dinner Party Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-12", "reviewBody": "The sweet-savory combination in this tart is incredible! I've never tasted anything quite like it. The pastry was perfectly buttery and crisp. I'll definitely be making this again for special occasions.", "name": "Unique Flavor Experience", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-03", "reviewBody": "Never thought fennel could taste sweet! This tart completely changed my mind about using fennel in desserts. The detailed instructions about blind baking and caramelizing the top were particularly helpful for getting perfect results.", "name": "Eye-Opening Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Chen", "datePublished": "2024-04-15", "reviewBody": "This tart is absolutely worth the extra prep time! The complex flavors develop beautifully as it cools. My family couldn't stop raving about it, and the presentation with the spiral of orange segments looks professionally made. A true showstopper!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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