Preparation: 45 minutes (+ 1 hour chilling)
Cooking: 1 hour
175 g unsalted butter, at room temperature
90 g caster sugar
1 teaspoon natural vanilla extract
260 g self-raising flour
80 g almond meal
550 g papaw
100 g brown sugar
100 ml orange juice
Juice of 1 lemon
Vanilla ice cream or cream, to serve
- Beat the butter and sugar until smooth and pale. Add the egg, lightly whisked, and the vanilla and beat until well combined. In a second bowl, combine the flour with almond meal, add to the butter mixture and stir with a wooden spoon. Then knead with your hands until the mixture comes together smoothly. Shape into a disc and wrap in plastic. Refrigerate for 1 hour.
- While the pastry is chilling, prepare the filling. Peel the pears and chop into 1cm cubes. Place into a saucepan with the orange juice, sugar and lemon juice, cover with a lid and cook for 15 minutes or until tender.
- Peal the papaw, scoop out the seeds and cut into 1cm cubes.
- Transfer the pears to a sieve set over a bowl to drain. Pour the juice back in the saucepan and boil for 5 minutes or until thick and syrupy.
- Mix the peaches with the papaw, pour over the syrup and place into the fridge to cool.
- Preheat the oven to 180°C. Lightly brush a rectangular tart tin with butter to grease.
- Cut 1/3 of the pastry, wrap in plastic wrap and return to the fridge. Use the remaining 2/3 to roll out the pastry between two sheets of baking paper to a rectangle. Carefully ease the pastry into the tart tin. Trim any overhanging pastry by rolling the rolling pin over the top of the tin.
- Spoon the fruit mixture into the shell and grate the remaining 1/3 of pastry over the filling.
- Bake for 35 minutes or until the pastry is cooked through. Cool to room temperature and serve with the whipped cream or vanilla ice cream.