Orange-Infused Fennel Tart with Aperol Crust

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A delicate tart featuring roasted fennel and Aperol-infused pastry cream, highlighted by the bright orange hue of the brand. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, layers Phyllo dough, Aperol, Heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 sheet, thawed Phyllo dough
• 1 tbsp Aperol
• 1/2 cup Heavy cream
• 4 oz, softened Cream cheese
• 2, thinly sliced Fennel bulb
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/4 tsp Salt
• 2 tbsp, chopped Fresh dill

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp olive oil. Layer phyllo dough in the pan, brushing each sheet with 1/2 tbsp melted butter, and trim excess edges.
2. Step 2: In a bowl, whisk 4 oz softened cream cheese, 1/2 cup heavy cream, 1 tbsp Aperol, and 1 tbsp lemon juice until smooth. Season with 1/4 tsp salt and fold in 2 tbsp chopped dill. Spread evenly into the crust.
3. Step 3: Arrange 2 thinly sliced fennel bulbs over the filling in a single layer. Drizzle with remaining 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
4. Step 4: Bake for 25 minutes until golden and the fennel is tender. Cool completely before slicing. Garnish with additional dill.