The ‘tourte’ is a French-Rodriguan recipe with a jam-like, tropical fruit filling encased in a buttery shortcrust pastry. These decorative pies are a real feature of the bustling Port Mathurin bazaar on the north coast of the island.
They are all creatively crimped, and traditionally the names of the fruit within are written in pastry on the top of each pie. A slice of this is great as an afternoon treat or dessert.
There are a few variations with these fillings and my other favourites include plain coconut, local honey and lemons, and coconut with chocolate.
Prep: 10 mins, plus 30 mins chilling
Cook: 40 mins, plus 15 mins cooling