Peach Bars
Sweet with a silky custard and a tender, nutty shortbread base, these Peach Bars are all about texture and balance of flavor. Best when served chilled, these bars are a refreshing way to use fresh summer peaches. Yields: 24-28 bars
Servings Prep Time
24-28bars 15minutes
Cook Time
55-65minutes
Servings Prep Time
24-28bars 15minutes
Cook Time
55-65minutes
Ingredients
Walnut Shortbread Base
Peach Custard Filling
Instructions
  1. Fit a rack in the center of the oven and preheat to 325°F. Grease a 9″x13″ pan (glass if you have it) and line it so that parchment paper hangs over the edges. Set aside.
  2. MAKE THE SHORTBREAD: In the bowl of a stand mixer or using a hand mixer, cream together the powdered sugar and butter until light and fluffy. Add in the vanilla extract and mix to combine. Add the all-purpose flour and almond flour 1/2 at a time; mix to combine between each addition. Fold in the chopped toasted walnuts. Press the dough into the bottom of the prepared pan using clean hands to spread it evenly. Bake 25-30 minutes until the edges are a light golden brown.
  3. PREPARE THE CUSTARD: While the base is in the oven, sift the all-purpose flour and granulated sugar into a large bowl. Add the peach puree, eggs, egg yolk, vanilla extract, and cinnamon. Whisk together until fully combined. Allow to sit about 5-10 minutes so that the bubbles can rise to the top.
  4. Once it’s ready, remove the shortbread base from the oven. Pour the custard mix on top of the warm base and return to the oven. Bake for an additional 35-40 minutes until mostly firm. The center should have just the slightest jiggle.
  5. Remove from the oven and allow to cool 1 hour at room temperature. Transfer to the refrigerator and allow the bars to cool completely before cutting. Once fully chilled, use the parchment paper to remove the bars from the pan and slice into squares. (Wipe the knife between each slice for a cleaner cut). Dust with powdered sugar before serving.
Recipe Notes

Store these Peach Bars in the freezer.  Line them up in a plastic container, use wax paper to set each layer apart.  

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