Fresh summer peaches are the best sweet I know. And I am always testing out new ways to make the most of them. And I think this is a pretty novel one. A bouncy layer of peach-rich curd baked on a sugar cookie crust. Not quite like a lemon bar, but in the general vicinity. But the real bonus right in the middle of a hot and busy summer is how easy these are to make. Spin up the crust in the food processor, wipe it out and blend the simple peach filling will the crust browns. These cut up into such pretty squares with a sprinkle of snowy powdered sugar and they are easy to transport so perfect for a picnic or a weekend at the lake or beach. Small squares are a great snack or cut large squares and serve as a plated dessert with some sliced peaches.
I use the food processor for this to make it super easy. Clean it out before you puree the peaches and on you go. I find this takes about two peaches, which I simple peel with a vegetable peeler. If you have any extra puree, stir it into some yogurt for breakfast. Cook just until the center of the topping is clearly set, but still has some wobble. It will continue to set as it cools. Add the powdered sugar topping as close to serving as possible. The trick of adding cornstarch to the sugar keeps it from simply melting over the top, so you get that lovely powdery top.
Ingredients
- For the Crust
1 ¼ cup all-purpose flour
½ cup confectioners’ sugar
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, softened
- For the Filling
1 cup peach puree, from about 2 peaches
¼ cup lemon juice
½ cup granulated sugar
3 large eggs
6 Tablespoons all-purpose flour
½ cup confectioners’ sugar
1 teaspoon cornstarch
Directions
- For the Crust
- Heat the oven to 350 degrees. Line an 8 by 8-inch baking pan with non-stick foil or parchment paper. Spray with cooking spray.
- Put the flour, confectioners’ sugar and salt in a food processor and pulse to combine. Cut the butter into small pieces and add to the flour. Pulse until the mixture is combined and damp and crumbly. Pour the crumbs into the pan and press into a tight, even layer. I like to use the flat bottom of a glass or measuring cup to pack it down. Bake for 15 minutes, until the edges are just turning golden. Make the filling while the crust bakes.
- For the Filling
- Clean the processor bowl. Peel and pit the peaches and cut into pieces and put in the processor and puree until smooth. Pour out the puree and put 1 cup of it back in the bowl then add the lemon juice and puree until very smooth. Add the sugar and eggs and blend to combine. Add the flour and blend until completely smooth and combined. Pour the filling over the hot crust as soon as it comes out of the oven, then return to the oven for 20 – 25 minutes, until the center is set but jiggly. Leave to cool for at least two hours. Cover loosely and refrigerate for at least an hour, but overnight is fine.
- If the surface has some condensation, you can very gently pat it dry with paper towels or a soft tea towel. Before serving, mix the confectioners’ sugar and cornstarch together and sift through a sieve over the top. Cut into bars.
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