PEACHES AND CREAM BARS #DESSERT #FRUIT
For an alternate interpretation of a peach pie, attempt these Peaches and Cream Bars that have a shortbread covering, a rich peach filling and a disintegrate beating.
In the event that there is one nourishment that I can hardly wait to come in season here in Utah, it's peach season. I LOVE Utah peaches. Presently, I've never been to Georgia, and I realize that they are known for their peaches, yet I'm speculating that an Utah peach would match a Georgia peach!
And keeping in mind that I'll eat my weight in crisp peaches, there is one formula I need to make each peach season – these Peaches and Cream Bars. They are too rich, rich, and gooey, and a little bar goes far – yet I l-o-v-e these things. The rich outside layer with the sweet peaches – this is my concept of exploiting peach season!
I really have another adaptation of these bars here on Taste and Tell – the Blackberry Pie Bars. I cherished those so much that I needed to attempt them with peaches, and they were a match made in paradise. I couldn't pick my most loved between the two – simply give me one of each!
Ingredients:
Crust and Topping:
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled
Filling:
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all purpose flour
- pinch of salt
- 2 pounds peaches, pitted and sliced thin*
Instructions:
- Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
- In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
- Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
- Store in the refrigerator.
For more detail :http://bit.ly/2MkOaku
