Blueberry, almond and fennel jam tart

Fennel jam

• 300 g fennel, trimmed and cut into pieces
• 150 g sugar
• 50 g blueberries
• 1 orange, 50 g juice and zested (reserved for pastry and garnish)

Sweet Pastry

• 300 g plain flour, plus extra to dust
• 30 g icing sugar
• 1 tsp fennel seeds, toasted
• 150 g unsalted butter, chilled and cut into pieces
• 1 pinch sea salt
• 2 egg yolks
• 30 g cold water

Frangipane

• 150 g unsalted butter, softened
• 150 g caster sugar
• 1 vanilla pod, split lengthways, seeds scraped
• 1 egg yolk
• 220 g almond meal (see Tip)
• 2 eggs, lightly beaten
• 50 g plain flour

Tart

• 300 g fresh blueberries
• 5 sprigs fresh lemon thyme, leaves only
• 1 pinch fennel seeds, toasted and crushed
• ½ lemon, zest only
• crème fraîche or thickened cream, to serve
• honey, to serve (optional)