( SERVES 8 )
Tamarillo season is at the peak in July and August so make the most of them in your cooking.
Tip – you don’t need to be too exacting with the dough on the top as it will meld as it cooks. Patch if you need to.
|3 Tbsp||Caster sugar|
|125 g||Butter, softened|
|¾ cup||Caster sugar|
|2½ cups||Plain flour|
|1 tsp||Baking powder|
- Heat the oven to 180C. Grease and line a 20cm square cake tin with baking paper.
- Make a cross at the pointed end of each tamarillo. Place in a heat proof bowl and pour over enough boiling water to cover the fruit. Leave for 3-4 minutes, then drain and refresh with cold water. Remove core end, slip of the skin and discard. Slice each tamarillo into about 5 slices, placing on a large plate as you go. Sprinkle over the caster sugar and set aside.
- Beat the butter and sugar until light and fluffy, then beat in the egg. Sift the flour, cornflour and baking powder together and mix in. Form dough into a ball, then if the dough is a little soft, flatten, wrap and place in the fridge to firm up for 30 minutes. Usually during winter you can use the dough straightaway.
- Press one half of the dough into the base of the prepared tin. Keep each tamarillo loosely in its shape and place over the dough.
- On a lightly floured bench, roll out remaining dough and place it on top. Press the sides down, then place in the oven to bake for 30 minutes until the shortcake is a light brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.
- Serve warm, well dusted with icing sugar and a bowl of whipped cream.
See more of Kathy's baking recipes