Tamarillo Shortcake

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.

Fruit

8 large	Tamarillos (Main)
3 Tbsp	Caster sugar
125 g	Butter, softened
¾ cup	Caster sugar
1	Egg
2 ½ cups	Plain flour
2 Tbsp	Cornflour
1 tsp	Baking powder

To serve

1 drizzle	Icing sugar
1 bottle	Whipped cream

Directions

1. Heat the oven to 180C. Grease and line a 20cm square cake tin with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve warm, well dusted with icing sugar and a bowl of whipped cream.

See more of Kathy's baking recipes

• Simple coconut cake
• Rhubarb and apple banana loaf