from their glossy-red skin and strange tomato-y inside,
to their piquantly fruity flavour and unique aroma –
tamarillos never fail to seem slightly bizaare and exciting to me.
my mum used to prepare them for us somethimes when we were kids –
blanching them whole in boiling water, peeling off the skins
and sprinkling the sliced flesh liberally with brown sugar.
after a couple of hours, the bowl would be full of brilliant-burgundy syrup
and sweet tamarillo slices, which we’d eat with bowls of vanilla ice-cream.
this tart is a slightly more grown-up (but equally delicious) version of that.
delicate almond frangipane and crisp flaky pastry work beautifully with
the slighty tart tamarillo slices and sweet, cinnamony star-anise syrup.
serve warm with vanilla bean ice-cream. sweet.