- 1/4 cup icing sugar
- 200 g plain flour
- 100 g cold cubed butter
- 50 g cream cheese
- 1 egg yolk
- 2 tsp water
For the filling
- 8-10 tamarillos, peeled and sliced
- 1/2 cup raw sugar or coconut sugar of vanilla essence
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 2 tbsp arrowroot
- 1 egg
Put flour, sugar, butter and cream cheese into food processor whizz to fine crumbs.
Add the egg yolk and 2 tablespoons of water till you get a soft dough.
Roll the pastry to form about 30cm circle if you are just baking on a tray or use a flan tin as I did in the video
Put on baking paper(or I prefer to roll it on the baking paper) cover with cling wrap and refrigerate for 30 minutes.
Place all the filling ingredients in a bowl and stir
Place filling in centre of the pastry, leaving a border. Fold the pastry over the top leaving an opening in the middle. Brush outside edges with egg and sprinkle with a little extra of Raw Sugar.
Bake at 180C for 30 minutes. If it starts to brown too quickly then pop some tin foil loosely over the top. Once done it’s mighty fine with some Vanilla Ice Cream.