Mini Peach Tart reminds me of Jollibee’s peach mango pie, well minus the mango. Mangoes are priced so high nowadays even though its mango season. This mini peach tart has a buttery crumble based crust and filled with chopped canned peaches.
Several weeks ago, while I was doing our grocery, I stumble upon these canned peaches in the processed fruits section. I quickly grabbed two cans and I’m so happy because I’m going to bake some peach pies. I was to baked these last week but the weather is so hot. So, I woke up early and quickly assembled everything in an hour. Then. I baked it for several minutes in the oven until crust is lightly golden brown.
One thing I like about the crumble based crust is how crispy and buttery it turned out after baking. I love its crispy and rough texture. I know this is similar to the tart I used to grew up with as pasalubong specially if someone went to Bicol. However, their crust is either bland or the filling is just lightly brush on top of the crust. The good thing about making your own pie is you get to fill it by how much you like it to be filled.
Tips
This Mini Peach Tart can be improved adding some chopped ripe mangoes. I could imagine how tasty and delicious it will be.
I made Blueberry Mini Crumb Pie before and it only took me around 20 minutes to baked them in a gas oven. On the other hand, baking these in our convection oven took me around 25 minutes. So, it depends on your oven. You probably need to watch for it while baking. You are looking for a light golden brown crust.
Do not forget to brush your muffin pan with oil. The other option you may want to try is to bake this in a baking pan. Though the baking time might vary.
Ingredients
Tart Crust
| 3 cups | Flour |
| 1 cup | White Sugar |
| 1 teaspoon | Baking Powder |
| 1 cup | Cold Slated Butter, cut into cubes |
| 1 piece | Egg, lightly beaten |
Filling
| 500 grams | Canned Peaches, drained and diced |
| 1/4 cup | Sugar |
| 1/2 teaspoon | Vanilla Extract |
| 2 1/2 Tablespoons | Cornstarch |
Procedure
Preheat oven to 190 degrees Celsius.
Tart Crust
In a bowl, mix together flour, sugar and baking powder until well incorporated.
Add the butter and egg into the flour mixture. Mix using a pastry blender or the back of your fork until a moist sand texture is achieved. Rest the dough for 20 minutes and reserved quarter of the mixture for the toppings.
Filling
Combine all ingredients in a bowl until well blended.
To Assemble
Place 2 1/2 inch size dough each into your muffin pan hole. This may vary depending on the size of your muffin pan.
Fill each muffin pan up to 3/4 with the filling. Top each muffin pan with the reserved crumble crust and lightly press the top.
Bake for 20 – 25 minutes or until lightly golden brown. Cool for 20 minutes before removing from your muffing pan.
Mini Peach Tart
Ingredients
Tart Crust
- 3 cups Flour
- 1 cup White Sugar
- 1 teaspoon Baking Powder
- 1 cup Cold Salted Butter, cut in cubes
- 1 piece Egg, lightly beaten
Filling
- 500 grams Canned Peaches, drained and diced
- 1/4 cup Sugar
- 1/2 teaspoon Vanilla Extract
- 2 1/2 Tablespoons Cornstarch
Instructions
- Preheat oven to 190 degrees Celsius.
Tart Crust
- In a bowl, mix together flour, sugar and baking powder until well incorporated.
- Add the butter and egg into the flour mixture. Mix using a pastry blender or the back of your fork until a moist sand texture is achieved. Rest the dough for 20 minutes and reserved quarter of the mixture for the toppings.
Filling
- Combine all ingredients in a bowl until well blended.
To assemble
- Place 2 1/2 inch size dough each into your muffin pan hole. This may vary depending on the size of your muffin pan.
- Fill each muffin pan up to 3/4 with the filling. Top each muffin pan with the reserved crumble crust and lightly press the top.
- Bake for 20 – 25 minutes or until lightly golden brown. Cool for 20 minutes before removing from your muffing pan.
