Apple Tamarillo Crumble Tart

There are very few desserts that I go for, but an apple tamarillo crumble will pique my interest each and every time. Something about the acid, sweet, butter and crunchy combination that creates a little party in my heart. Tamarillos, or tree tomatoes are one my favourite fruits, available for a short season in the depths of winter. A luxurious ruby skin, the flesh is a deep beautiful red that is tangy, acetous and invariably sweet. The juice vibrantly stains any porous material. I've lost many wooden chopping boards and clothes to these stains over the years. However, it is not a fruit that is typically eaten raw.

My mother would lightly stew them each year on the stove top, for dessert or with yoghurts in school lunches. I like mine in a crumble covered tart where the crunch of the topping contrasts with the sweetly acidic fruit underneath. The use of apples helps provide some balance to the tart and give it structure. Some prefer to puts nuts in the topping, I like to keep it relatively simple and classic.

Serve this crumble with a little greek yoghurt or some whipped cream if you're feeling luxurious.