Taiwanese Pineapple with Peach Jam Tarts

Pineapple Filling

500g pineapple

120g white maltose

150g rock sugar

100g fructose

5g citric acid

Peach Jam

500g Japanese peach (I used can peach bought)

100g sugar

100g white maltose

1 tsp citric acid/15g lemon juice

Tarts Pastry

250g Anchor butter ~ cut cube

40g icing sugar

40g milk powder

25g almond powder

300g cake flour

25g AP flour

60g beaten egg

Directions/Instructions:

1. Pineapple Filling: Place pineapples into the food processor and blend until it is mushy.  Transfer the blended pineapple into a deep pan (non-stick preferably).  Add all the pineapple ingredients and stir well.  Cook on medium to low heat until most liquid has evaporated and pineapple jam turns golden in color.  Stir constantly and continuously using a wooden spoon to avoid burning.  Taste and add more sugar as need.  Remove and let it cool in the fridge.
2. Peach Jam: Do the same as pineapple filling as per directions/instructions.
3. Tart Pastry: In a large bowl, add all the dry ingredients and mix them together.  Sift the flour mixture 2-3 times.  Rub the butter into sifted flour till like crumbs.  Then add in beaten eggs and make them into a smooth dough.  Place the pastry in a cling wrap, keep it inside the fridge for 20-30 mins so that the dough is easier to shape when it is not too soft. 
4. Weight the pineapple ball each 15 and peach jam 5g.  Put the peach jam into the flattened pineapple and roll it into a ball.  Then put the pineapple peach ball into the dough (20g) and roll it into a ball.
5. Put the pineapple pastry ball into the square/rectangular tart mold.  Press tightly and place on the prepared parchment baking tray and bake for 15-20 mins at 170 deg C.  Monitor the conditions of your tart while it is baking.

Tart mold size: 2"x1.5"x0.7"
or
5cm x 3.5cm x 1.5cm