Mussel & Saffron Tart with Fennel & Vanilla Jam & Fennel Salad - Cuisine Magazine - From New Zealand
You will need 8 x 10cm fluted tart tins. View the recipe collection here
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Ingredients
- I use Tamasin Day-Lewis’ pastry recipe, from her book The Art of the Tart .
- 120g plain, white organic flour
- 60g unsalted butter, cold
- 500g mussels
- 100ml white wine
- 100ml cream
- 100ml mussel cooking liquid
- 1 egg
- a good pinch saffron threads
- 200g fennel bulb, diced
- 100g onion, thinly sliced
- 1 tablespoon cooking oil
- 2 tablespoons caster sugar
- 100ml white wine vinegar
- 1 vanilla pod, scraped
- 100g fennel fronds
- 150ml grapeseed oil
- ½ fennel bulb
- fennel oil
- 1 lemon
- 12 pickled mussels, drained (store-bought is fine: I used Talley’s brand)
- fennel fronds
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