Seasonal fruit tart

Doug Sherring

For an even faster version of this seasonal fruit tart, use frozen pastry.

Ingredients

125 g	Butter
1 cup	Plain flour
½ cup	Icing sugar
4	Tamarillos, large
1 Tbsp	Ground almonds
1 Tbsp	Sugar
1 Tbsp	Honey
1	Natural yoghurt, or vanilla ice cream, to serve

Directions

1. In a food processor, place the flour, icing sugar, and the butter (ensuring it's cold) cut into chunks. Process until it binds together. Knead it a little on the bench, then wrap in cling film and refrigerate for 30 minutes.
2. Preheat oven to 180C. Roll out the pastry into a rough circle. Mix together the almonds and sugar and sprinkle on the pasty, leaving about a 2cm-edge.
3. Slice the tamarillos into 1cm-thick slices widthways and arrange over the almond mixture. Roughly fold up the edges of the pastry to make a rustic edge.
4. Bake for about 25 minutes until golden. Serve drizzled with a little honey and yoghurt or just ice cream.

tip

Check out Ray McVinnie's video on'How to make chocolate shards'