For an even faster version of this seasonal fruit tart, use frozen pastry.
|1 cup||Plain flour|
|½ cup||Icing sugar|
|1 Tbsp||Ground almonds|
|1||Natural yoghurt, or vanilla ice cream, to serve|
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- 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.
- 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.
- 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.
- Bake for about 25 minutes until golden. Serve drizzled with a little honey and yoghurt or just ice cream.
Check out Ray McVinnie's video on'How to make chocolate shards'