thanks to… Kathy
Ingredients
8 large tamarillo
3 tablespoons caster sugar
125g butter, softened
¾ cup caster sugar
1 large free-range egg
2 ½ cups plain flour
2 tablespoons cornflour
1 teaspoon baking powder
icing sugar for sprinkling
Method
Preheat the oven to 180°C. Grease and line a 20cm 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 tamarillo. 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 5 slices, placing on a large plate as you go. Sprinkle over the 3 tablespoons caster sugar and set aside.
Beat the butter and sugar until light and fluffy, then beat in the egg. Sift in the flour, cornflour and baking powder and mix in. Form dough into a disc (during winter this dough can be used straightaway), then cut into half.
On a lightly floured bench, roll out (or you can press into tin), half of the dough and place into the base of the prepared tin. Keep each tamarillo loosely in its shape and place over the dough. 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.
To serve -
Sprinkle warm tamarillo shortcake with icing sugar and serve with your favourite Appleby Farms flavour