Fennel-Apple Tarte Tatin

Name: Fennel-Apple Tarte Tatin
Yield: 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 (6 cups), watercress, torn into bite-size pieces; 2 tablespoons chopped toasted and skinned, hazelnuts; 2 ounces, goat cheese, crumbled (½ cup) (optional)

2 comments

Desserts or Baked Goods

Fruit

Tarts

Yes, tarte Tatin is traditionally a dessert, made by caramelizing apples in butter and sugar and then baking them with a pie dough top.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES4 (Makes one 10-inch tart)

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from The Savory Baker

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 bea...

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