Peach Shortbread bars

If you have any late summer peaches left – you must make this dessert.   They are the perfect taste – the nutty brown butter, sweet peach layer and the crumbly crust.  They are just delectable ~ I enjoyed every last bite!  They will definitely be on my baking list again next summer.  Enjoy!

Ingredients

• 1/2 cup white sugar
• 1/2 tsp. baking powder
• 1 1/2 cups minus 1 tablespoon all-purpose flour
• 1/8 teaspoon cinnamon
• dash freshly grated nutmeg
• 1/8 tsp. salt
• 1/2 cup (1 stick) cold unsalted butter
• 1 large egg
• 1 peach, peeled, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Directions

1. Melt butter in a small saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

2. Preheat the oven to 375° F. Butter a 8x8 inch pan, or spray it with a nonstick spray.

3. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk.

4.  Use a pastry blender blend the solidified brown butter and egg into the flour mixture. It will be crumbly. 

5. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Source: Smitten Kitchen

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