Skip to main content

Puff Pastry Peach Tart ~ 水蜜桃挞


This is a simple recipe, no-frills tart that attracts your eyes as well as your taste buds.  A refreshing and appetizing dessert for your sweet tooth after a  scrumptious meal.  You can also choose to enjoy it for tea with a piping hot cup of coffee or tea.  Tastes best when warm.




Puff Pastry Peach Tart ~   水蜜桃挞

Ingredients
  • 1 puff pastry sheet, 8 inch square, thawed and cut into 4 pieces
  • 1 can of Peach halves, cut
  • egg white
  • icing sugar to dust
Method
  1. Roll up the 4 sides of the pastry dough, about 1/4 inch.
  2. Brush some peach syrup on the dough and place the peaches on it.
  3. Brush some syrup over the peaches and apply egg white all round the pastry dough.
  4. Bake in a preheated oven @ 200 deg.C for about 20 mins. till the pastry is brown and all puffed up.
  5. Dust on icing sugar before serving.   Best to serve warm.
  6. Yield :  4 tarts



Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe