Crumbles have always been a family favourite. Get in quick while the last of the tamarillos are around and combine with some juicy pears to create a heart-warming dessert. Encasing it in a pre-cooked pastry base adds crunch and a delicious nutty topping adds texture. This is a slight variation
TAMARILLO AND PEAR CRUMBLE TART RECIPE
Serves 8
Pastry
1 cup flour
¼ cup brown sugar pinch salt
70g butter, cubed
1 egg
1 Tbsp cold water
Filling
5 tamarillo, peeled, chopped roughly
¼ cup caster sugar
5 pears, peeled and diced
Zest and juice of ½ lemon
2 tsp cornflour
Crumble
½ cup flour
½ cup rolled oats
½ cup brown sugar
100g butter, melted
1 cup nuts, roughly chopped
- Preheat the oven to 180C.
- To make the pastry, place the flour, sugar, salt and butter into a kitchen processor. Blitz until it resembles breadcrumbs. Add the egg and water. Blitz mix again to form your dough. Roll on a lightly floured bench to fit a 22cm tart tin. Bake the pastry blind for 20 minutes, and cool.
- To make the filling, place the tamarillos and sugar into a bowl and stir. Let them sit for 20 minutes to extract the juices. Add the pear and lemon. Place into the microwave for 3 minutes to soften. Sprinkle over the cornflour, stir and cook for 1 more minute to thicken the juice slightly.
- To make the crumble, combine the flour, oats, sugar, butter and nuts.
- Place the filling in the tart tin, and top with the crumble. Bake for 25 minutes until the crumble is golden.
- Serve with whipped cream or ice cream.
