I was trying to think of a sweet recipe to use up leftover bits of fennel. I couldn't get it out of my head that the aniseed flavours of the fennel would go well with strawberry and I was right! If you are short for time skip the pastry tart case and just make up a quick jelly instead. You can use as little or as much fennel as you like, or have leftover.
100g plain flour
50g chilled butter
1 egg yolk
Measure out the flour and sugar into a bowl and rub in the chilled butter with your fingertips until you have crumbs.
Bring together with the egg yolk and a little water if necessary.
Roll out and line the tart cases.
Add baking beans and parchment paper to prevent the pastry from rising.
Bake for 10-15 minutes until golden brown.
Use cute cutters to cut out shapes in the fennel. Then heat the shapes in a knob of butter, tablespoon or white wine and water.
For the jelly:
Make up half a packet of strawberry jelly. Arrange the fruit and pour into glasses for jellies or the tart cases.
This will be included in April's no waste food challenge, which for April is fennel. There is still a little time to join in.