Many years ago, because we couldn’t get any fresh pineapple or canned pineapple in UK, my ex-uni friend, WP, made a very different variation of the usual Chinese New Year pineapple tarts with canned peach. I remember the peach tarts though tasted different, it was rather good. I had always wanted to try baking it again, but laziness always got the better of me. 😛 So, in a way, I am thankful that I was hit by the baking craze. (Yes, it’s now over!!) Else, I wouldn’t have the chance to reminisce about the old good times and enjoy the taste of these wonderfully aromatic, sweet peach tarts once again.
For the tart pastry, I made some slight modifications to the pastry recipe that I used in my earlier Nyonya Pineapple tarts post. The original pastry is still too dry for me to handle, so I used 2 whole eggs +1 egg yolk, instead of using just the yolks. I also added the 15g of custard powder that the original recipe called for. As it turns out, that little custard powder will help to add some yellow hue to enhance the color of the tart pastry.
As for the peach jam. I am making it the same way I did for the pineapple jam. I must say that making the peach jam was a very “painful” experience for me. Not only were my arms ached like crazy, I also risked having my face and uncovered hands disfigured. The peach puree (oops… accidentally pureed it too much!) just kept splattering all over the stove and myself even at low heat! The only way to really to reduce the amount of splattering is by continuous stirring!!
So, my dear friends, if you have the chance to try my lovely peach tarts, please slow down and savor every single bite. Because I know, I will probably not be attempting it anymore, unless I got hit by another baking craze! 😛
Here’s the recipe:
2 cans of Peach (20oz/can)
1/2 C of sugar (or to taste)
Pinch of cinnamon powder
Cornstarch mixture (to thicken)
45g milk powder
65g corn flour
15g custard flour
275g plain flour
1 tsp salt
2 Tbsp caster sugar
250g cold unsalted butter, cubed
2 eggs + 1 egg yolk
1tsp vanilla extract
some milk (to be added if pastry is too crumbly or not pliable)
1 egg – egg wash
1. Drain the peach slices and then roughly chop/blend the canned peach.
2. Use high heat to cook the peach and sugar. Turn down the heat to low and stir constantly until most liquid has evaporated, and the filling turned golden. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.
3. Make the dough. See instruction in my previous Nyonya Pineapple Tarts post.
4. Roll out the pastry to about 1/4in thick. Use pineapple tarts mould to cut out the tarts.
5. Spoon a heap tsp of the jam and place in the center of the cut pastry. Repeat until all the tart pastry and jam are used.
6. Egg wash the tarts before putting it into a preheated oven @ 350F.
7. Bake the tarts for 20-25 minutes or until light brown.
8. Remove from the baking pan immediately when done and let cool completely on cookie rack. Store in air tight container for 1 week.
Gong Xi Fa Cai!
Xin Nian Kuai Le!