Title: Apple Fennel Tart
Categories: Dessert
Yield: 4 Servings

1	lb	Puff Pastry Beaumaniere
		(recipe follows)
1/3	c	Plus 1 teaspoon granulated
		Sugar
2 1/2		Sticks unsalted butter, cut
		Into
		Tablespoons
1	lg	Bulb fennel, about 1 pound,
		Trimmed and julienned
1	tb	Pernod
6		Granny Smith or Gravenstein
		Apples, peeled, cored, and
		Quartered
1	c	Dark brown sugar, packed
1/2	c	Confectioners' sugar
		Fresh sprigs of fennel

Roll the pastry out to 1/8-inch thickness and cut 4 4-inch circles. Transfer to baking sheet and refrigerate for 1 hour. Preheat the oven to 350F. Prick the pastry circles with a fork and sprinkle with 1 teaspoon of the granulated sugar. Bake until golden brown, about 15 minutes. Meanwhile, melt 6 tablespoons of the butter in a medium saucepan. Add the fennel and the 1/3 cup granulated sugar and stir to blend. Cook over low heat until caramelized, about 10 minutes, stirring occasionally. Add the Pernod and cook for 1 additional minute. Set aside.

Place 1 tablespoon of the butter in each of 4 4-inch individual tartlet molds. Rub to coat the bottom of the molds with the butter. Top with the apple pieces, rounded side down. Dot each mold with 2 more tablespoons of the butter and sprinkle each with 1/4 cup of the brown sugar. Place tartlets on a baking sheet and bake until the apples are tender, about 25 minutes. Remove the tartlets from the oven. Preheat the broiler. Top each tartlet with 1/4 of the fennel mixture and place one puff pastry circle on top. Invert the tartlet onto the baking sheet so that the pastry circle is on the bottom. Sprinkle confectioners' sugar over the apples and place under the broiler. Watching carefully, turn and adjust the pan so that the tops of the tartlets are evenly caramelized.

Transfer the tartlets to 4 individual serving plates. Garnish with sprigs of fennel and top with ice cream, if desired.

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