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Fennel Tarte Tatin

By Sarah Wilson

I Quit Sugar: Fennel Macadamia Tart by Sarah Wilson
  • 8 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar: Fennel Macadamia Tart by Sarah Wilson

This Fennel Tarte Tatin from Sarah Wilson, may just be the perfect fructose-free French treat. Baking the fennel with rice malt syrup brings out the sweet, caramel flavour and the macadamias add a golden crunch.  

Servings: 8
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 2 medium fennel bulbs, trimmed and cut into wedges.
  • 2 tablespoons rice malt syrup.
  • 2 tablespoons full-cream milk.
  • 1/2 cup macadamia nuts.
  • 1 teaspoon cinnamon.
  • 1 sheet puff pastry.
  • 1/2 cup full-fat plain yoghurt, to serve.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. In a large ovenproof frying pan, heat the oil over medium-high heat. Add the fennel wedges and cook for 4 minutes on each side or until golden and caramelised.

2. Drizzle over the syrup and milk, and cook for another minutes for the syrup to thicken. Arrange the fennel in a pattern in the pan. Add the macadamia nuts and sprinkle the lot with cinnamon.

3. Remove from the heat and cover with the puff pastry cut to fit. Pop in the oven and cook for 15-20 minutes or until the pastry is puffed and golden.

4. To serve, gently dislodge the edges of the pastry from the pan using a fork or knife. Place a large plate upside down on top of the pan and flip the whole thing over. You may need to reshuffle a couple of the fennel wedges.

5. Serve warm on its own or with a spoonful of full-fat organic plain yoghurt, cream or whipped coconut cream.


Note

A cheesy version: Make recipe as per above for the sweet tarte tatin, but replace the cinnamon with 1/2 tablespoon of thyme leaves and, instead of the whipped cream, top with 125g of goat's cheese, crumbled and freshly ground black pepper to taste.

We advise eating sweet foods like this one as occasional treats only. 

This Fennel Tarte Tatin from Sarah Wilson, may just be the perfect fructose-free French treat. Baking the fennel with rice malt syrup brings out the sweet, caramel flavour and the macadamias add a golden crunch.

Ingredients

  • 1 tablespoon coconut oil.
  • 2 medium fennel bulbs, trimmed and cut into wedges.
  • 2 tablespoons rice malt syrup.
  • 2 tablespoons full-cream milk.
  • 1/2 cup macadamia nuts.
  • 1 teaspoon cinnamon.
  • 1 sheet puff pastry.
  • 1/2 cup full-fat plain yoghurt, to serve.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. In a large ovenproof frying pan, heat the oil over medium-high heat. Add the fennel wedges and cook for 4 minutes on each side or until golden and caramelised.

2. Drizzle over the syrup and milk, and cook for another minutes for the syrup to thicken. Arrange the fennel in a pattern in the pan. Add the macadamia nuts and sprinkle the lot with cinnamon.

3. Remove from the heat and cover with the puff pastry cut to fit. Pop in the oven and cook for 15-20 minutes or until the pastry is puffed and golden.

4. To serve, gently dislodge the edges of the pastry from the pan using a fork or knife. Place a large plate upside down on top of the pan and flip the whole thing over. You may need to reshuffle a couple of the fennel wedges.

5. Serve warm on its own or with a spoonful of full-fat organic plain yoghurt, cream or whipped coconut cream.

Note

A cheesy version: Make recipe as per above for the sweet tarte tatin, but replace the cinnamon with 1/2 tablespoon of thyme leaves and, instead of the whipped cream, top with 125g of goat's cheese, crumbled and freshly ground black pepper to taste.

We advise eating sweet foods like this one as occasional treats only.