Fennel and Orange Tart Recipe

<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>

<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>

<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>