With summer and the return of picnics or large tables, a savoury tarte tatin is always welcome. We love the audacious version with fennel, imagined by the Parisian bistro <a href="https://www.arlettebistro.com/" target="_blank" rel="noopener">Arlette</a> .

Ingredients:

<ul><li class="p1" style="text-align: justify;">For the shortcrust pastry</li></ul> 250g of flour 125g butter 50g icing sugar 1 egg yolk 40g water Salt <ul><li class="p1" style="text-align: justify;"> For the fennel</li></ul> 3 fennels 200 g caster sugar 20g of butter Salt Pepper A sprig of thyme <ul><li class="p1" style="text-align: justify;"> For the lemon cream</li></ul> 20 cl liquid full cream 1 lemon Salt Pepper <ul><li class="p1" style="text-align: justify;"> For training</li></ul> Tarragon, coriander, parsley Lime

Preparation :

<ul>
 <li class="p1" style="text-align: justify;">For the shortcrust pastry</li>
</ul>
Work the flour and the butter cut into small cubes between your hands. When you get a sandy paste, add the icing sugar. Add egg yolk, cold water and salt. Mix all the ingredients until you get a smooth paste. Wrap the dough in plastic wrap and let rest for 30 minutes.
Once the dough has rested, roll out the dough in a circle according to the diametre of your moulds then prick the bottoms of the pie with a fork.

<ul>
 <li class="p1" style="text-align: justify;">For the fennel</li>
</ul>
Wash and then cut the stems of the <a href="https://www.lofficielibiza.com/food/the-best-summer-gazpacho-recipe" target="_blank" rel="noopener">fennel</a> to keep only the bulb. Then, cut the bulb into thick slices about 1.5 cm in the direction of the height.
In a saucepan, put the caster sugar and let it melt until it turns into caramel. At the end of cooking, make circles with the pan to collect the sugar on the edges.
Add the fennel and caramelize over medium heat, about 5 minutes on each side. Add the sugar, <a href="https://www.lofficielibiza.com/food/spring-recipe-octopus-a-la-plancha-cream-of-coconut-corn" target="_blank" rel="noopener">thyme</a> , salt and pepper and let <a href="https://www.lofficielibiza.com/food/holiday-recipe-the-lost-panettone-and-its-ice-cream-fior-di-latte" target="_blank" rel="noopener">caramelize</a> for ten minutes over medium heat. Reserve them.

<ul>
 <li class="p1" style="text-align: justify;">Assembling the <a href="https://www.lofficielibiza.com/food/summer-recipe-tart-tatin-duck-tomato-and-stracciatella-confit" target="_blank" rel="noopener">tatins</a></li>
</ul>
Preheat your oven thermostat 6 (180 degrees).
Place your fennel in the pie moulds then cover them with a pastry base, tucking in the edges that protrude along the walls of the mould.
Bake for 15 to 20 minutes.

<ul>
 <li class="p1" style="text-align: justify;">For the lemon cream</li>
</ul>
Put the cream in a bowl. Whip it to get a whipped cream.
Add <a href="https://www.lofficielibiza.com/food/lemon-squeeze-your-tasty-solution-to-water-retention" target="_blank" rel="noopener">lemon</a> zest and juice.
Salt, pepper.

<ul style="text-align: justify;">
 <li class="p1" style="text-align: justify;">Dressage</li>
</ul>
On a plate, place the tarte tatin then a nice spoonful of lemon cream on the side. Add a few herb leaves and some grated lime zest.

Summer recipe: fennel tarte tatin and lemon cream

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