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INGREDIENTS
18 tablespoons + 2 tablespoons unsalted butter, room temperature
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup preserves (I use fig or raspberry)
2 large ripe peaches
1 tablespoon flour (optional, depending on the ripeness of peaches)
1 tablespoon brown sugar (optional, depending on the ripeness of peaches)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
INSTRUCTIONS
In the bowl of an electric mixer, cream the butter. Room temperature butter is essential to ensure there are no lumps. Add sugar and cream until light and fluffy. Add egg yolks one at a time, mixing between each addition until incorporated. Add vanilla and mix. The dough may look curdled but that is normal.
In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the mixer and mix until no streaks of flour remain.
Line an 8×8 baking dish with a foil sling. This helps the bars release easily from the pan. Spray the foil with nonstick spray then place approximately half the dough in the prepared baking dish. Press the dough evenly to create the bottom crust. Then put the baking dish and remaining dough into a freezer to chill for 15 minutes.
Slice the ripe peaches thinly and set aside. I leave the skin on but it can be removed if desired.
After the dough has chilled and firmed up slightly, remove from the freezer and spread preserves on the bottom crust. Line the sliced peaches over the preserves. This usually takes three rows and as long as the peaches are even, it will work. If the peaches are not too sweet, sprinkle with some brown sugar. If they are juicy, sprinkle with a little additional flour to soak up the juices. Sprinkle with cinnamon and ground ginger. Top with the remaining dough by breaking it into small pieces evenly over the peaches.
Bake in a preheated 350°F oven for 35-45 minutes. Personally, I like to start the bars on the lower half of the oven and halfway through, move them to the middle. If the top seems to be getting too brown, cover with foil. The bars will become puffed and golden on the top and the edges should have a little bubbling from the preserves.
Remove from oven and let cool completely before cutting, at least 4 hours. If not, they will not cut well. Remove foil sling and cut into squares.
17 окт 2024
