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