Name: Peach tartlets
Yield: 17 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 250.00 ml white sugar; 500.00 ml flour self-raising; salt pinch; 10.00 ml Bicarbonate of soda; 410.00 g peaches; 10.00 ml lemon juice; 250.00 ml sugar; 170.00 g evaporated milk; 50.00 ml butter; 5.00 ml caramel essence

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Ingredients (11)

BATTER

2.00	eggs — extra-large
250.00 ml	white sugar
500.00 ml	flour — self-raising
	salt — pinch
10.00 ml	Bicarbonate of soda
410.00 g	peaches
10.00 ml	lemon juice

SYRUP

250.00 ml	sugar
170.00 g	evaporated milk
50.00 ml	butter
5.00 ml	caramel — essence

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Method:

Preheat the oven to 180 ºC and butter 2 muffin tins or spray with non-stick spray. Beat the eggs and sugar together until light and fluffy. Sift in the self-raising flour, salt and bicarbonate of soda and fold in. Drain the peaches, reserving the syrup. Add the lemon juice to the syrup and set aside. Finely chop the peaches and add to the batter with the syrup. Mix and spoon the batter into the prepared muffin tins, filling each hollow three-quarters of the way. Bake for 15 minutes until nicely risen and golden brown. Meanwhile, make the syrup by slowly heating all the syrup ingredients, except the caramel essence. Once the sugar has dissolved, bring to the boil and simmer for about 5 minutes. Remove from the heat and add the caramel essence. Spoon over the tartlets as soon as they come out of the oven. Serve lukewarm or at room temperature with whipped cream.
Makes 17 tartlets.