Fennel, grape and olive tarte tatin

Simple Too, p. 148

Ingredients

  • 4 fennel bulbs, trimmed, halved lengthways and cut into 3cm wedges (750g)
  • 2 tsp fennel seeds, lightly crushed
  • 100g red seedless grapes
  • 80ml maple syrup
  • 85g unsalted butter, cut into small cubes
  • 75g pitted kalamata (or other black) olives
  • 325g sheet of ready-rolled all-butter puff pastry
  • Fine sea salt and black pepper

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