June 15, 2018

Serves 6


  • 300 g shortcrust pastry
  • 3 fennel bulbs
  • 5 pears
  • 20 g of butter or coconut butter deodorised 
  • 30 g of sugar
  • 1 orange


Slice finely the fennel.
Squeeze the orange and keep its juice.
In a pan: 
Cook the fennel with 20g of butter/coconut butter until golden. 
Add the sugar and the orange juice, leave it until candied (20 to 25 min)
While it is cooking, peel and cut each pear in 8 quarters  
Preheat the oven at 180°C. 
Line the bottom of your pie tray with butter or baking paper.  
Put the fennel and the syrup on the bottom of the tray. Place the pears's quarters on top of this.
Cover the fruit with the shortcrust pastry making sure to wrap a bit of the borders between the tray and the fruits.
Bake for 30 min.
Leave it cool down a bit before to serve with a sorbet.