The fragrant flavour of cardamom pods combined with fresh fennel and orange juice creates this rather unique dessert tartin!
1 person made this
1 sheet puff pastry, thawed
2 fennel bulbs, thinly sliced
2 tablespoons soft brown sugar
2 oranges, juiced
2 tablespoons honey
1 pinch caster sugar
5 cardamom pods, crushed
For the caramel
100g soft brown sugar
a little water
Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Line a 23x30cm traybake tin with puff pastry.
Melt butter in a large frying pan over medium heat. Add fennel, brown sugar, orange juice, honey, sugar and cardamon pod; stir and cook until fennel is tender and caramelised. Remove cardamon pods if desired.
In a small saucepan, combine 100g brown sugar and a little water; cook over medium heat, stirring until melted and slightly thickened, to create
Pour caramel on top of puff pastry; top with fennel mixture. Fold pastry edges in towards each other in the centre and prick with fork in a few places.
Bake in preheated oven for 30 minutes; transfer onto a serving plate and serve warm.