| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 13g | 8g | 40g |
| sugars | fibre | protein | salt |
| 25g | 3g | 5g | 0.1g |
I have always had a strong connection with food, a passion that derives from my dual heritage. Tamarillo Tarte Tatin has always been one of my favorite recipes to create. Not only does this tantalizing dish bring together a vibrant mix of flavors, but it also embodies the confluence of delightful sweetness from the Pacific Northwest fruits and the delicate, balanced touch from my Japanese upbringing.
The Beauty of Tamarillo
Tamarillo, an often overlooked fruit, is the heart of this dish. Its unique flavor profile, grounded by its tangy punch yet softened with subtle sweetness, creates the unforgettable base of this Tarte Tatin. Bringing the Tamarillo flavor to the forefront, combined brilliantly with butter, sugar, and a hint of lemon juice, reflects my inclination to celebrate individual ingredients in their purest form. These practices I’ve learned and embraced while spending my time in Japan. Healthline states that Tamarillos are rich in vitamins A, C, E, and Provitamin A. They are also abundant in dietary fiber and antioxidants, making this recipe more than a sweet treat.
Pairing the Tamarillo Tarte Tatin
Although Tamarillo Tarte Tatin is genuinely a star in its own right, it can be elevated even further when paired with the right elements. A dollop of sour cream or a scoop of vanilla ice cream can add a beautiful contrast to the tanginess of the Tamarillo. Likewise, the complements present in a delicate Matcha tea or a bold coffee make this delectable dessert a perfect end to any dining experience. It reminds me slightly of the classic French Tarte Tatin but with a wonderful twist of using Tamarillos instead of apples.
To those of you looking for a new dessert adventure, I am thrilled to share this Tamarillo Tarte Tatin recipe. This creation brings me immense joy, not only because of its delightful fusion of flavors, but it also serves as a representation of my travels, experiences, and multicultural culinary journey.
What You’ll Need
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 6 tamarillos
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup milk
- 2 large eggs
Method
Step One
Preheat your oven to 350°F (175°C). While it is preheating, melt the butter in a 9-inch cast iron skillet over medium heat.
Step Two
Add the sugar to the melted butter, stir until dissolved. Cook for about 5-7 minutes or until the mixture starts to caramelize.
Step Three
While the sugar and butter are caramelizing, prepare the tamarillos. Peel and slice them in half lengthwise. After the sugar has caramelized, arrange the tamarillo halves cut side up in the caramelized sugar.
Step Four
After arranging the tamarillos, sprinkle the lemon juice over the top. Remove the skillet from the heat and set aside.
Step Five
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
Step Six
In a separate large bowl, combine the milk, eggs, and vanilla extract. Whisk until the ingredients are thoroughly combined.
Step Seven
Slowly begin adding the dry ingredients to the wet ingredients, continue whisking till a smooth batter is formed and no lumps remain.
Step Eight
Pour the batter over the tamarillos in the skillet, spreading it out evenly with a spatula.
Step Nine
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step Ten
Remove the tarte tatin from the oven and let it cool in the skillet for 10-15 minutes. After it has cooled, carefully invert it onto a serving platter.
Step Eleven
Serve your Tamarillo Tarte Tatin warm. Enjoy this delicious dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
