Fennel Tarte Tatin

Method

1. Make the brisée dough: combine flour, cold butter, and salt in a bowl. Rub together until crumbly. Add ice water and mix. Let rest in the fridge.
2. Caramelize the sugar: in a small saucepan, bring water and sugar to a simmer until amber. Add butter and salt, stir, then pour into the tart pan and spread evenly.
3. Cut the fennel into wedges and arrange them in a fan pattern over the caramel.
4. Roll out the brisée dough and place it over the fennel. Tuck in the edges and prick with a fork. Bake in a static oven at 180°C for 40 minutes.
5. After baking, let the tatin rest for 10 minutes to allow the caramel to thicken.
6. Meanwhile, prepare the orange supremes: cut off the peel and pith, segment the orange, and cut each segment in half.
7. Invert the tatin onto a cutting board or plate.
8. Finish with orange supremes and wild fennel.