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Fennel Tarte Tatin


  • Preheat oven to 200°C.
  • Clean fennel bulbs, cut out the cores and cut into wedges.
  • Then melt ½ tbsp butter in a tarte tatin (or heavy-bottomed ovenproof) dish and tightly pack in the fennel, cut side up. 
  • Sprinkle the sugar, balsamic, wine and seasonings over the top. Then dot with the remaining butter and cook in the middle of the oven for about 30 mins until the fennel is tender.
  • Cut a round of pastry slightly larger than the dish, place it on top and tuck in the sides. Then cook in the oven for about another 8-10 mins until the pastry is cooked.
  • Turn out the tarte tatin and serve immediately with a simple salad alongside.


  • 2-3 fennel bulbs
  • 1½ tbsp unsalted butter
  • 1 tspn caster sugar
  • a splash of balsamic vinegar
  • a splash of red wine
  • freshly ground salt & pepper
  • 1 puff pastry sheet

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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