Pastry
| ¼ cup | Icing sugar |
| 200 g | Plain flour (Main) |
| 100 g | Butter, cold, cut in cubes |
| 50 g | Cream cheese |
| 1 | Egg, yolk |
| 2 tsp | Water |
Filling
| 8 | Tamarillos, peeled and sliced (Main) |
| ½ cup | Vanilla sugar |
| ½ tsp | Cinnamon |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Arrowroot |
| 1 | Egg |
Directions
- In a kitchen whizz, place the flour, sugar, butter and cream cheese. Blitz these to fine crumbs.
- Add the egg yolk and 2 tablespoons of water to bind to a soft dough.
- On a lightly floured board, roll the pastry to form a 30cm disc. Place on baking paper, cover with plastic wrap and refrigerate for 30 minutes.
- Place all the filling ingredients in a bowl and stir gently.
- Place the filling in the centre of the pastry, leaving a 4cm border. Fold the pastry over the top leaving an opening in the middle. Brush the outside edges with egg and sprinkle with a little extra sugar.
- Bake at 180C for 30 minutes. (Place a piece of tinfoil over the top if it is browning too quickly.)
- Serve with vanilla icecream.