Blueberry, almond and fennel jam tart
TM6 TM5 TM31

Blueberry, almond and fennel jam tart

4.9 (7 ratings)

Ingredients

Fennel jam

  • 300 g fennel, trimmed and cut into pieces
  • 150 g sugar
  • 50 g blueberries
  • 1 orange, 50 g juice and zested (reserved for pastry and garnish)

Sweet Pastry

  • 300 g plain flour, plus extra to dust
  • 30 g icing sugar
  • 1 tsp fennel seeds, toasted
  • 150 g unsalted butter, chilled and cut into pieces
  • 1 pinch sea salt
  • 2 egg yolks
  • 30 g cold water

Frangipane

  • 150 g unsalted butter, softened
  • 150 g caster sugar
  • 1 vanilla pod, split lengthways, seeds scraped
  • 1 egg yolk
  • 220 g almond meal (see Tip)
  • 2 eggs, lightly beaten
  • 50 g plain flour

Tart

  • 300 g fresh blueberries
  • 5 sprigs fresh lemon thyme, leaves only
  • 1 pinch fennel seeds, toasted and crushed
  • ½ lemon, zest only
  • crème fraîche or thickened cream, to serve
  • honey, to serve (optional)

Nutrition
per 1 portion
Calories
3480.9 kJ / 832 kcal
Protein
14.2 g
Carbohydrates
93.2 g
Fat
47.4 g
Saturated fat
21.3 g
Fiber
7.8 g
Sodium
60.4 mg

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