Vanilla Apple and Tamarillo Tart is a modern British recipe for a classic apple and tamarillo tart made with puff pastry and flavoured with vanilla butter. The full recipe is presented here and I hope you enjoy this classic British version of: Vanilla Apple and Tamarillo Tart.
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.
Ingredients:
250g puff pastry
10 Cox's apples
8 ripe tamarillos, blanched, peeled, de-seeded and sliced
2 vanilla pods
4 tbsp apple and tamarillo compote
caster sugar, to taste
250g unsalted butter
Method:
If using frozen puff pastry defrost in the refrigerator over night. If making your own, or buying chilled or ready made chill in the refrigerator for 2 hours before using. Place the puff pastry on a lightly-floured work surface and roll out.
Using a plate cut out four circles about 12cm in diameter and transfer to lightly-greased baking trays. Chill in the refrigerator for 10 minutes before use. Meanwhile, peel the apples then halve lengthways. Core the apples and slice as thinly as you can.
Remove the pastry from the refrigerator and prick all over with a fork then place a tablespoon of apple and tamarillo compote in the centre of each. Fan the apple slices and tamarillo slices around the compote, leading out almost to the edge of the pastry.
Alternatively, you can prepare this as a rustic galette. Simply cut the pastry out into a 22cm round. spread over the apple and tamarillo compote leaving a 3cm border clear all the way around. Arrange the apple slices over the compote then set the tamarillos on top. Roll up the un-covered 3cm of pastry to form a rim, then proceed as below.
Soften the butter then scrape the seeds from the vanilla pods and mix into the butter. Brush this vanilla butter over the apples then sprinkle a little of the caster sugar over the top. Transfer to an oven pre-heated to 200°C and bake for 10 minutes before removing, brushing with more of the vanilla butter and returning to the oven for a further 10 minutes, or until the pastry is puffed and golden. Brush with the remaining vanilla butter, allow to cool for 10 minutes and serve.
