ARTS&LIFE
FOOD

M

y name is Pam Turkin, and I am 
absolutely thrilled to be baking 
with all of you and sharing my 
favorite recipes with my favorite com-
munity!
Summer is such a 
delightful time to bake, 
thanks to the abun-
dance of fresh, beautiful 
fruit available at your 
local stores. Peaches 
are always at the top of 
my list. This recipe is both easy and 
impressive, combining rich, buttery 
shortbread with sweet, delicious sum-
mer peaches. 
 Feel free to experiment with other 
fruits you have at home — this recipe 
is wonderfully versatile. If you need a 
little extra help, just use the link below 
to follow along as I make this recipe at 
home!
Happy Baking, 

FRESH PEACH BARS 
Crust:

2 sticks (1 cup) salted butter, room 

temperature 

½ cup sugar 

1 cup sugar 

2 teaspoons vanilla extract 

¼ teaspoon salt 

2 cups all-purpose 

Peach Filling:

3-4 ripe peaches 

2 Tablespoons sugar 

1 Tablespoons brown sugar 

2 Tablespoons all-purpose flour 

Directions:
Preheat the oven to 350°F (175°C). 
Line the bottom of a 9- by 9-inch 

square pan or a ¼ sheet pan with 
parchment paper and lightly spray 
with cooking oil.
Prepare the crust: In a mixer 
with the paddle attachment, cream 
together the butter and sugar until 
light and fluffy. Slowly add in the 
vanilla and salt. Gradually add the 
flour until combined, being careful 
not to overmix.
Prepare the peach filling: Peel, 
pit and slice the peaches into 
¼-inch slices. In a small mixing 
bowl, combine the sliced peaches 
with both sugars and toss until 
well coated. Add in the flour and 
toss until the peaches are evenly 
coated.
Assemble the bars: Press half of 
the dough evenly into the bottom 
of your prepared pan, making sure 
to reach the edges. Lay the peach-
es over the crust in a tight, even 
layer.
Top the bars: Press the remain-
ing dough into palm-sized pieces 
and lay them over the peaches until 
fully covered. Fill in any gaps with 
smaller pieces of dough.
Optional: Sprinkle with coarse 
sugar for extra texture.
Bake: Bake in the preheated 
oven for 25-30 minutes or until the 
edges turn golden brown. Cool 
completely before cutting into bars.
Enjoy: Once cooled, cut into 
squares and serve.

Equipment Needed:

9- by 9-inch square pan or ¼ sheet pan 

Small mixing bowl 

2 medium mixing bowls 

Parchment paper 

Mixer with paddle attachment (or hands) 

Spoon 

Making delicious use of one of 
summer’s sweetest fruits. 

42 | JULY 18 • 2024 
J
N

Pam Turkin

