Ingredients
Sweet pastry
Topping
Method
1.Preheat oven to 200°C fanbake. Choose a heavy-based, ovenproof, cast-iron frying pan (or deep ceramic quiche dish) – mine was 27cm in diameter, but it doesn’t matter if yours is smaller or larger.
2.To make the pastry, place the sugar, flour and butter in the bowl of a food processor. Pulse a few times until the mixture resembles fine crumbs.
3.Drizzle the egg around the bowl, add the lemon zest and juice and pulse again a few times until the mixture forms a mass of big pieces.
4.Tip dough onto a lightly floured surface and press together. Work quickly and flatten into a neat, flat square. Cover in plastic wrap and chill for a minimum of 15 minutes in the fridge. (This recipe makes about 690g pastry.)
5.Place tamarillos in a large bowl and cover in boiling water. Leave to blanch for 2-3 minutes then drain and place in a bowl of cold water for a few minutes.
6.Drain tamarillos, peel away the skins with a small, sharp knife and remove the stalks.
7.Place the chilled pastry on a floured surface. Pull apart and then press together into a thick, flat circle. Sprinkle more flour on top then roll into a circle about 3cm in diameter bigger than the rim of your frying pan or dish.
8.Spread a thick layer of butter in the base of frying pan and sprinkle over half the sugar and spice mixture. Place tamarillos evenly around the inside edge of the pan and finish with two tamarillos in the middle.
9.Sprinkle remaining sugar mixture on top and cover with pastry, tucking the edges in around the fruit. Bake in the oven until the pastry is golden (20-25 minutes).
10.Remove from the oven and allow to rest for a couple of minutes. Run a knife around the pan edge to ensure the pastry does not stick. Place a large plate on top of the pastry and, using a large, thick tea towel, turn the pan over quickly so the pastry is on the bottom. Serve immediately, with a little thickened cream or ice cream.
