• 125g butter • 1 level cup plain flour • ½ cup icing sugar • 3-4 large tamarillos • 1 tbsp ground almonds • 1 tbsp sugar • 1 tbsp honey • Natural yoghurt or vanilla ice cream, to serve
1. In a food processor, place the flour, icingsugar, 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.
