You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.
2 Tbsp. plus 1 tsp. PernodCombine the all-purpose and almond flours in a food processor. Add the confectioners’ sugar and salt and pulse to mix. Add the butter and process until the mixture is the texture of fine meal. With the motor running, add the egg and process just until it is incorporated.Turn the dough out onto a floured work surface . Gather it together into a ball, wrap it in plastic, then flatten it into a disc.
Remove the seeds from the oven, allow them to cool, then grind them in a mortar or with a spice grinder. Increase the oven temperature to 400°F.Put the ground fennel in a food processor. Add the ricotta, zest, 75 grams sugar, and orange blossom water and process until the mixture is smooth. Transfer the ricotta mixture to a large bowl. Whisk in the egg and yolk, then pour the filling into the cooled tart shell.
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