Tamarillo and apple galette
Freeform tarts are a cinch to make with bought pastry and look so impressive. Tamarillos and apples are natural partners, but any fruit could be used here. The almonds in the base soak up any fruit juices ensuring that the pastry stays crisp.
Preheat the oven 200°C
Cut a round circle from the pastry half and roll out to a 2-3mm thickness. Put on a baking paper lined oven tray. Keep refrigerated until ready to use.
Cut a small cross in the base of each tamarillo. Blanch the tamarillos in a saucepan of boiling water for 30 seconds then plunge into a bowl of cold water. When cool enough to handle, peel the tamarillos and cut into slices. Put into a bowl
Peel, quarter and core the apple and cut into slices. Put into the bowl with the tamarillos. Add the sugar, cardamom, cinnamon and vanilla. Combine gently.
Leaving a 4cm ring from the edge, sprinkle the ground almonds over the pastry base. Put the fruit on top of the almonds. Fold over the pastry edges, brush the edges with the beaten egg and sprinkle with the Demerara sugar.
Bake for 30-35 minutes or until golden. Cool slightly before dusting with icing sugar and serving.
½ packet paneton sweet pastry
¼ cup caster sugar
¼ teaspoon ground cardamom
½ teaspoon cinnamon
1 teaspoon vanilla essence
¼ cup ground almonds
1 tablespoon melted butter
1 egg, lightly beaten
2 tablespoons Demerara sugar
icing sugar for dusting