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 a can of 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 the pineapples in the food processor and blend until mushy. Transfer the blended pineapple to a deep pan (non-stick, preferably). Add all the pineapple ingredients and stir well. Cook on medium to low heat until most of the liquid evaporates and the pineapple jam turns golden. Stir constantly, using a wooden spoon, to avoid burning. Taste and add more sugar as needed. Remove the pan and let it cool in the fridge.
2. Peach Jam: Do the same as pineapple filling per directions/instructions.
3. Tart Pastry: In a large bowl, combine all the dry ingredients and mix them well. Sift the flour mixture 2-3 times. Rub the butter into the sifted flour until it resembles crumbs. Then, add the beaten eggs and make a smooth dough. Wrap the pastry in cling wrap and refrigerate it for 20-30 minutes to make it easier to shape when it is not too soft. 
4. Weight the pineapple ball each 15 and the 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 or rectangular tart mold. Press tightly, then place it on the prepared parchment baking tray and bake for 15-20 minutes at 170 degrees C. Monitor the condition of your tart while it is baking.

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