Caramelized Fennel and Apple Tart

Caramelized Fennel and Apple Tart is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains around 8g of protein, 25g of fat, and a total of 350 calories. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. It is brought to you by Foxes Love Lemons. A mixture of granny smith apple, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. Apple Tarte Tatin {Upside-Down Caramelized Apple Tart}, Fennel, Sausage, and Caramelized Apple Stuffing, and Caramelized Apple Tart are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil over medium heat in large saucepot. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently. Add thyme and salt; cook 5 minutes or until very deeply browned. (This step can be done up to 3 days in advance. Store the fennel in the refrigerate until you are ready to use it). Meanwhile, preheat oven to 400 degrees F. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350 degrees F. In medium bowl, whisk eggs and cream. Spread fennel in bottom of crust. Arrange apple slices on top of fennel. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts. Bake tart for 30 minutes or until eggs are set. Let stand at least 10 minutes. Serve warm or at room temperature, garnished with fennel fronds and parsley.

 

Step by step:

1. Heat oil over medium heat in large saucepot.

2. Add fennel and sugar; cook 30 to 35 minutes or until deep golden brown, stirring frequently.

3. Add thyme and salt; cook 5 minutes or until very deeply browned. (This step can be done up to 3 days in advance. Store the fennel in the refrigerate until you are ready to use it). Meanwhile, preheat oven to 400 degrees F. Press crust into tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans.

4. Bake 15 minutes or until light golden brown; remove pie weights and parchment paper. Reduce oven temperature to 350 degrees F. In medium bowl, whisk eggs and cream.

5. Spread fennel in bottom of crust. Arrange apple slices on top of fennel.

6. Pour egg mixture over fennel and apples. Sprinkle with chèvre and walnuts.

7. Bake tart for 30 minutes or until eggs are set.

8. Let stand at least 10 minutes.

9. Serve warm or at room temperature, garnished with fennel fronds and parsley.

Nutrition Information:

covered percent of daily need