Fennel-Apple Tarte Tatin
By Joe GitterPublished on January 27, 2022
Time
1¾ hours
Yield
Serves 4 (Makes one 10-inch tart)
Ingredients
1 (9½ by 9-inch) sheet puff pastry, thawed3 tablespoons extra-virgin olive oil, divided1 tablespoon sugar ½ teaspoon plus pinch table salt, divided2 fennel bulbs, stalks discarded (1 bulb cut into 6 wedges, 1 bulb halved, cored, and sliced lengthwise ½ inch thick)2 Granny Smith apples, peeled, cored, halved, and sliced ½ inch thick4 teaspoons chopped fresh sage 2 teaspoons sherry vinegar ¼ teaspoon Dijon mustard 6 ounces (170 grams/6 cups) watercress, torn into bite-size pieces2 tablespoons chopped toasted and skinned hazelnuts 2 ounces (57 grams) goat cheese, crumbled (½ cup) (optional)
Before You Begin
Look for fennel bulbs that are about 4 inches tall after trimming. Do not core the fennel bulb that is cut into wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Dust counter lightly with flour. Unfold puff pastry and roll into 11-inch square. Using pizza cutter or sharp knife, cut pastry into 11-inch circle. Transfer to parchment paper–lined rimmed baking sheet, cover loosely with plastic wrap, and refrigerate while preparing filling.
- Swirl 2 tablespoons oil in bottom of 10-inch ovensafe nonstick skillet, then sprinkle with sugar and ¼ teaspoon salt. Arrange fennel wedges in pinwheel shape, fanning out from center of circle. Fill in gaps with sliced fennel. Cook, without stirring, over high heat until fennel turns deep golden brown, 7 to 9 minutes.
- Off heat, sprinkle with apple, sage, and ¼ teaspoon salt. Carefully transfer chilled dough to skillet, centering over filling. Being careful of hot skillet, gently fold excess dough up against skillet wall (dough should be flush with skillet edge). Using paring knife, pierce dough evenly over surface 10 times. Transfer skillet to oven and bake until crust is deep golden brown, about 45 minutes. Transfer skillet to wire rack and let cool for 10 minutes.
- Meanwhile, whisk vinegar, mustard, remaining 1 tablespoon oil, and remaining pinch salt together in large bowl. Add watercress and hazelnuts and toss to coat. Season with salt and pepper to taste.
- Run paring knife around edge of crust to loosen. Using dish towels or potholders, carefully place serving platter on top of skillet, and, holding platter and skillet firmly together, invert tart onto serving platter. Transfer any fennel slices that stick to skillet to tart. Sprinkle with goat cheese, if using, and serve immediately with salad.
Time
1¾ hoursYield
Serves 4 (Makes one 10-inch tart)Ingredients
1 (9½ by 9-inch) sheet puff pastry, thawed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon sugar
½ teaspoon plus pinch table salt, divided
2 fennel bulbs, stalks discarded (1 bulb cut into 6 wedges, 1 bulb halved, cored, and sliced lengthwise ½ inch thick)
2 Granny Smith apples, peeled, cored, halved, and sliced ½ inch thick
4 teaspoons chopped fresh sage
2 teaspoons sherry vinegar
¼ teaspoon Dijon mustard
6 ounces (170 grams/6 cups) watercress, torn into bite-size pieces
2 tablespoons chopped toasted and skinned hazelnuts
2 ounces (57 grams) goat cheese, crumbled (½ cup) (optional)
Test Kitchen Techniques
Ingredients
1 (9½ by 9-inch) sheet puff pastry, thawed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon sugar
½ teaspoon plus pinch table salt, divided
2 fennel bulbs, stalks discarded (1 bulb cut into 6 wedges, 1 bulb halved, cored, and sliced lengthwise ½ inch thick)
2 Granny Smith apples, peeled, cored, halved, and sliced ½ inch thick
4 teaspoons chopped fresh sage
2 teaspoons sherry vinegar
¼ teaspoon Dijon mustard
6 ounces (170 grams/6 cups) watercress, torn into bite-size pieces
2 tablespoons chopped toasted and skinned hazelnuts
2 ounces (57 grams) goat cheese, crumbled (½ cup) (optional)
Test Kitchen Techniques
Ingredients
1 (9½ by 9-inch) sheet puff pastry, thawed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon sugar
½ teaspoon plus pinch table salt, divided
2 fennel bulbs, stalks discarded (1 bulb cut into 6 wedges, 1 bulb halved, cored, and sliced lengthwise ½ inch thick)
2 Granny Smith apples, peeled, cored, halved, and sliced ½ inch thick
4 teaspoons chopped fresh sage
2 teaspoons sherry vinegar
¼ teaspoon Dijon mustard
6 ounces (170 grams/6 cups) watercress, torn into bite-size pieces
2 tablespoons chopped toasted and skinned hazelnuts
2 ounces (57 grams) goat cheese, crumbled (½ cup) (optional)
Test Kitchen Techniques
Why This Recipe Works
After cooking, it's inverted and the juices seep deliciously into the crust. We developed a savory version, and we simplified the recipe while we were at it. The fennel is a revelation—cut into wedges before cooking, it quickly picks up beautiful caramelization on the outside while the center turns meltingly dense and silky. Arrange the wedges in an attractive pinwheel in the skillet, and then fill in the gaps with sliced fennel and set the pan over high heat to jump-start browning (adding a small amount of sugar helps with this). Then place some sliced apple and sage on top, blanket it with puff pastry, and finish it in the oven. The apples transform into a saucy sage-infused apple base for the fennel wedges once the tart is inverted.
Before You Begin
Look for fennel bulbs that are about 4 inches tall after trimming. Do not core the fennel bulb that is cut into wedges.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Dust counter lightly with flour. Unfold puff pastry and roll into 11-inch square. Using pizza cutter or sharp knife, cut pastry into 11-inch circle. Transfer to parchment paper–lined rimmed baking sheet, cover loosely with plastic wrap, and refrigerate while preparing filling.
- Swirl 2 tablespoons oil in bottom of 10-inch ovensafe nonstick skillet, then sprinkle with sugar and ¼ teaspoon salt. Arrange fennel wedges in pinwheel shape, fanning out from center of circle. Fill in gaps with sliced fennel. Cook, without stirring, over high heat until fennel turns deep golden brown, 7 to 9 minutes.
- Off heat, sprinkle with apple, sage, and ¼ teaspoon salt. Carefully transfer chilled dough to skillet, centering over filling. Being careful of hot skillet, gently fold excess dough up against skillet wall (dough should be flush with skillet edge). Using paring knife, pierce dough evenly over surface 10 times. Transfer skillet to oven and bake until crust is deep golden brown, about 45 minutes. Transfer skillet to wire rack and let cool for 10 minutes.
- Meanwhile, whisk vinegar, mustard, remaining 1 tablespoon oil, and remaining pinch salt together in large bowl. Add watercress and hazelnuts and toss to coat. Season with salt and pepper to taste.
- Run paring knife around edge of crust to loosen. Using dish towels or potholders, carefully place serving platter on top of skillet, and, holding platter and skillet firmly together, invert tart onto serving platter. Transfer any fennel slices that stick to skillet to tart. Sprinkle with goat cheese, if using, and serve immediately with salad.
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