Tamarillo Tarte Tatin
Inroduction
About this Recipe
By: Sheridan Rogers
It sure has been a tricky time for farmers and gardeners along the east coast of Australia recently, thanks to months of heavy rains. The tamarillo trees in our Community Vegetable Garden lost all their leaves but bore beautiful egg-shaped red fruit which was something of a mystery. Tamarillos need to be peeled before eating as the skin is astringent. Their flavour is magnificent in this tarte tatin.
Ingredients
- plain unbleached flour 200g
- caster sugar 1 teaspoon
- salt a pinch
- cold unsalted butter 100g, cut into small pieces
- lemon 1, zest only
- cold water 2 – 3 tablespoons
- tamarillos 500g (approx 20)
- unsalted butter 75g
- caster sugar 200g
- mixed spice 1/2 teaspoon
- ground cinnamon 1/2 teaspoon
For the pastry: mix together the flour, sugar, salt and butter. Add water and mix with the tips of your fingers until all is incorporated, adding more water if needed. Press into a compact ball. Wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes. Preheat oven to 220C (200C fan-forced). Line the bottom and sides of a 23cm -25cm shallow flan tin with baking paper. For the tamarillos: place the tamarillos in a heat proof bowl and pour over boiling water to completely cover the fruit. Leave for a few minutes, drain and refresh with cold water. Make a small cut with a knife and slip off the skins. Use tongs to arrange the tamarillos cut side down over baking paper in tin. Melt the butter and sugar in a frying pan and cook for 8 – 10 minutes until it begins to caramelise, stirring with a wooden spoon. Pour the caramel over the tamarillos. On a lightly floured board or bench top, roll out pastry to a circle slightly larger than the tin. Fit over the tamarillos and push the overhang into sides of the tin. Bake in preheated oven for 30 minutes or until pastry is golden. Remove from oven and leave to stand 10 minutes. Run a knife around the edge of the tin to ensure the pastry doesn’t stick. Place a large plate on top of the pastry and, using a thick tea towel or oven gloves, turn the tin over quickly so the pastry is on the bottom.