Saturday, August 27, 2011

Peach Melba Shortbread Bars

I had some homemade peach preserves from my Fredricksburg peaches that I was excited to use. They turned out really good.
Recipe is from Southern Living April 2011

Printable Recipe:

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup cold butter
1 cup peach preserves
6 teaspoons raspberry preserves
1/2 cup sliced almonds
Garnish with powdered sugar
1.Preheat oven to 350 degrees F. Combine 1st 3 ingredients in medium bowl. Cut in butter with pastry blender until crumbly.  I used my food processor for this step. Reserve 1 cup of flour mixture for the top.
2. Lightly grease an 11" X 7" or 9" square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake 350 degrees F. 25-30 minutes or until lightly browned.
4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoon over peach preserves Sprinkle with reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
5. Bake 350 degrees F. for 35-40 minutes. Let cool 1 hour on a wire rack. Cut into bars. Dust with powdered sugar.

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