The mixture should come together in a rough mass, moist but not wet. If crumbly, add a bit more water. On floured surface, knead dough lightly to form a disk. Heat oven to 350 degrees. Divide dough into four equal portions.
Place crusts on baking sheet and prick with a fork.
Cover with parchment or wax paper, weighted with dry beans or pellets. Bake 20 to 30 minutes until golden brown and cooked through. Let cool before removing weights. For the carmelized fennel topping, cut fennel into rough, large dice and blanch 3 minutes in boiling water. In large saute pan on medium-high, stir honey and sugar continuously, until the mixture bubbles and begins to change color.