Tuna & Peach SaladSeptember 21, 2019
Presentation event in SingaporeSeptember 23, 2019
1½ cups sugar
1 teaspoon baking powder
3 cups all-purpose flour
¼ teaspoon salt
16 tablespoon cold, unsalted butter cut into small pieces
1 large egg
3 cans (5 cups) sliced peaches in light syrup, drained
5 tsp. cornstarch
Juice of 1 lemon
Pinch of nutmeg
Zest of half a lemon
- Preheat the oven to 190°C (375° F) and grease a pan.
- In a medium bowl, combine 1 cup of the sugar, the baking powder, the flour, the salt and the lemon zest, and stir together. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose its flour. Put about half of the mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
- In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg. Gently mix in the peaches (without the syrup), with a rubber spatula until combined. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the top of the peaches.
- Bake for about 45 minutes, until the top is slightly golden brown. Cool completely before cutting into squares and serving.