• Preheat the oven to 190°C fan-forced.
• Spray a 6-hole muffin tin with oil.
• Pre-chill an ice cream machine.

For the Rough Puff Pastry

• Place the flour in a large mixing bowl. Add the cold, diced butter. Work quickly to rub in the butter, keeping the pieces relatively large - about the size of a pea.
• Gradually add the cold water while mixing with a knife or your hands until the dough just comes together. Be careful not to overmix - the dough should be shaggy with visible chunks of butter.
• Turn the dough out onto a floured surface and gently press it together into a rough rectangular shape. Wrap it in plastic wrap and refrigerate for 20–30 minutes to rest.
• Remove the dough from the fridge and roll into a long rectangle, about 1cm thick. Fold the bottom third of the rectangle up toward the centre, then fold the top third down, like folding a letter. Wrap the folded dough in plastic wrap and chill it in the fridge for 20–30 minutes.
• Rotate the dough 90° and repeat this process 4-6 times, chilling the dough for 20–30 minutes between each turn. The visible butter layers will create the flaky texture of the pastry. After completing the folds, wrap the dough tightly and allow to rest in the fridge for at least 1 hour before using.

For the Anise Myrtle Ice Cream

• In a small food processor, blitz the sugar and aniseed myrtle until finely blended. Sift and discard the stalks.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the egg and aniseed myrtle sugar until thick and pale.
• Add the cream, milk and fennel, and mix until combined. Place into an ice-cream machine to desired texture.Transfer to a container and place in the freezer.

For the Apple Tarte Tatin

• Place apple juice in a saucepan over a medium heat. Simmer for 3-5 minutes until reduced by a third. Set aside.
• Meanwhile, add the sugar and water to another saucepan over a medium heat and bring to a light boil. Allow to caramelise and deepen to a golden colour, taking care not to crystalise.
• Once it has thickened and turned a golden colour, add approximately ¾ of the apple juice syrup and continue to reduce for a further 1-2 mins or until thickened to a pouring caramel consistency. Stir through the finger lime pearls.
• Add 1½ tablespoons of the caramel to the bottom of each hole in the muffin tin.
• Prepare the apples by using a sheet slicer. Cut a continuous slice from each apple, discarding the peel and the first 30cm of the slice.
• Tightly roll the slices into a cylinder measuring 5.5cm in diameter. It may be necessary to use part of another apple to reach the desired size. Make 6 cylinders. Snuggly fit the coils into the muffin hole, on top of the caramel.
• Brush each apple coil with the remaining apple juice syrup and place into the oven for 10 minutes.
• Meanwhile, unwrap the pastry and on a clean benchtop roll out to a thickness of 4-5mm. Using a cookie cutter, cut 6 discs that measure 9-10cm.
• Remove the coiled apples from the oven. Increase the oven temperature to 210°C. Place a puff pastry disc on top of each of the apple coils, tucking snuggly into the hole. Return to the oven for 20-25 minutes or until the pastry is golden and puffed and the apple is cooked through. Allow to cool for 5 minutes then turn out the individual tarte tatins.

For the Finger Lime and Apple Caramel Sauce

• By adding the sugar and water to as saucepan and bring to a boil, brush the sides down with water and a brush. Cook on a medium heat, allowing to turn to a super dark caramel. Stop the cooking process by adding the fresh apple juice and whisk to combine.
• Add the cream and butter and season with salt flakes. Whisk until the butter has melted and emulsified. Add the finger limes pearls and set aside.

For the Fennel Crumbs

• Combine all the ingredients together in a small food processor. Turn out onto a sheet of baking paper and pull together into a dough.
• Place another sheet of baking paper on top and roll out thinly. Bake at 190°C for 10 minutes, until golden brown. Allow to cool on a baking tray, then break pieces into a blender and pulse into a crumb.

To Serve

• Place an apple tatin on each serving plate. Drizzle the caramel sauce over the top of the tarte and garnish with fennel pollen and finger lime pearls. Place a spoonful of the fennel crumbs on the side of the tartin and serve a quenelle of the ice cream on top of the crumb.