Method

• 1.
  For the pastry, place the flour, butter, orange zest, icing sugar and a pinch of salt in a food processor and whiz until the mixture resembles fine breadcrumbs. Add yolks and 2 tbs of chilled water, then whiz until the mixture just comes together. Shape into a disc, enclose in plastic wrap, and refrigerate for at least 30 minutes.

• 2.
  For the fennel jam, place the sugar, orange zest and orange juice in a medium saucepan over high heat. Cook, stirring continuously, for 5 minutes or until the sugar has dissolved. Add the fennel seed and fennel. Reduce heat to low and simmer, stirring frequently, for 30-35 minutes until a thick jammy consistency. Occasionally brush down the side of the saucepan with a wet pastry brush to prevent crystals from forming. Add a splash of water if required to cook the fennel. (The last 5 minutes of cooking needs a careful eye and regular stirring). Set aside to cool completely.
• 3.
  Preheat oven to 200°C.
• 4.
  Roll out the pastry on a floured surface until 4-5mm thick. Line a large 25cm fluted tart tin with the pastry, trimming excess and pressing the pastry into the edge. Rest in the fridge for 30 minutes. Line the pastry with baking paper, fill with rice or baking weights, and blind bake for 15 minutes. Remove the paper and rice and cook for a further 10 minutes. Set aside to cool before filling.
• 5.
  Turn oven down to 180°C.
• 6.
  For the frangipane, combine the almond meal and flour in a bowl and set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and fluffy, scraping down the sides of the bowl. Beat in the vanilla seed. Gradually add the eggs and extra yolk, one at a time, sprinkling in a handful of almond meal mixture at the same time (this helps and butter and sugar cream accept the eggs) and beat until well combined. Once incorporated, switch off the mixer and fold in the remaining almond meal mixture by hand.
• 7.
  Spoon ¾ cup (125g) chilled fennel jam over the base of the tart, then top with the frangipane mixture and spread evenly with a cranked palette knife or spatula. Top with the strawberry, thyme and toasted fennel seed. Bake for 55-60 minutes, until the frangipane is golden and springs back slightly when touched. Allow to cool for at least 30 minutes, then serve with cream or creme fraiche and warm honey.