Tamarillo crumble tart

SERVES 8-10

Mum has outdone herself this week with this tamarillo and pear crumble tart! It’s fantastic served straight from the oven or chilled the next day.

1-2 sheets shortcrust pastry TOPPING

¾ cup almonds

½ cup plain flour

¹/³ cup lightly packed

brown sugar

½ tsp cinnamon

80g salted butter

FILLING

10 tamarillos, halved and

flesh scooped out

2 pears, peeled and cut

into chunks

3 tbsp sugar 1 heaped tbsp cornflour

1 tsp vanilla extract

Softly whipped cream, to serve

1 Preheat oven to 180oC.

Place an oven tray in to heat.

2 Grease a loose-bottom tart tin. Line it with the shortcrust pastry, pressing into the fluted edges but leaving plenty of pastry to overhang. In fact, I don’t trim it at all. Chill for 15 minutes, then quickly transfer to the oven tray and bake for 15 minutes until golden brown. The excess pastry will fall onto the tray as it bakes. Turn the oven off, open the door and slowly cool so the pastry doesn’t shrink from the sides.

3 For the crumble topping, process the almonds, flour, brown sugar and cinnamon together until it resembles coarse breadcrumbs. Add the butter and pulse until it starts to clump.

4 Make the filling last so that it doesn’t get too juicy. In a bowl mix the freshly chopped fruit, sugar, cornflour and vanilla.

5 Tumble the fruit mixture into the cooked pastry case and even out. Sprinkle over the topping and bake for 45-50 minutes at 180oC. If the pastry rim looks to be cooking too much, cover with foil.

6 Allow the pie to rest for

10-15 minutes before serving with whipped cream.