I had never seen—let alone tasted—a tamarillo until I arrived in New Zealand’s Bay of Islands. Also known as tree tomatoes, tamarillos originate from South America, but they flourish in New Zealand. The red ones are tart, flavorful and my favorite. To roast, cut in half lengthwise, put on a baking tray cut-side up, sprinkle with sugar and roast in a 350ºF/180ºC oven for 30–45 minutes until the fruit is a deep, dark red. Scoop out the pulp into a food-mill or strainer to remove the seeds, and purée. Tightly covered, the pulp will keep refrigerated for two weeks. If tamarillos are not available where you live, roast and purée firm red plums—an excellent choice!
Makes about 36
Ingredients
Dough
1¾ cups/400 g/14 oz unsalted butter, softened
2 cups less 1 Tbsp/225 g/8 oz powdered/icing sugar
2 tsp/10 ml pure vanilla extract
1⅔ cups/260 g/9 oz cornstarch/cornflour
2 cups/270 g/9½ oz plain flour
1 tsp baking powder
¼ tsp fine sea salt
Tamarillo filling
½ cup/120 g/4¼ oz unsalted butter, softened
2 cups/250 g/8¾ oz powdered/icing sugar, sifted
3 Tbsp/75 g/2½ oz roasted tamarillo or plum purée
2 tsp vanilla paste
Method
Dough
Preheat oven to 350ºF/180ºC. Line two baking trays with non-stick baking paper or mat.
Cream butter, sugar and vanilla in a stand-mixer with paddle attachment on medium–high speed until creamy and pale. Scrape down sides of bowl.
In a separate bowl, sift cornstarch, flour, baking powder and salt, combining well.
With mixer on low, add the dry mixture to the butter blend in 4 stages until fully combined, pausing to scrape down sides of bowl as needed.
Using a teaspoon or melon baller, scoop dough into balls and roll with your hands into smooth shapes. Evenly space on a baking tray and lightly press down each with the tines of a small fork or decorative kitchen tool. Bake 12–15 minutes, until cookies are barely set, with no color. Cool on tray for 5 minutes then carefully transfer to a rack to cool completely.
When cool, frost with roasted tamarillo filling.
Tamarillo filling
In a small bowl with a hand-held mixer or in a stand-mixer with whip attachment, combine butter, icing sugar and a pinch of sea salt. Whip on high speed until light and fluffy.
Scrape down sides of bowl.
Turn speed to low and spoon in the tamarillo purée and vanilla paste. Return speed to high and beat until well combined.
Pipe or spoon a coin-sized bit of filling in the center of one cookie. Top with second cookie and press together gently. Repeat until all cookies are sandwiched together. NM